Baked beef tenderloin

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INGREDIENTS

1 whole beef tenderloin (about 3-4 pounds)
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter (optional, for added richness)

PREPARATION METHOD

Prep the beef tenderloin:

Trim the beef tenderloin of any silver skin (the thin, silvery connective tissue). You can ask your butcher to do this or do it yourself using a sharp knife.
Tie the beef with kitchen twine at 2-inch intervals to ensure even cooking. This is optional but helps maintain its shape during cooking.
Season the beef:

Preheat your oven to 425°F (220°C).
In a small bowl, mix the olive oil, Dijon mustard, minced garlic, rosemary, thyme, salt, and pepper.
Rub this mixture evenly over the entire surface of the beef tenderloin.
Sear the beef (optional but recommended):

Heat a large oven-safe skillet (such as a cast-iron skillet) over medium-high heat on the stovetop.
Once hot, add the beef tenderloin and sear it on all sides (about 2-3 minutes per side) until it’s browned. This step helps develop flavor and a beautiful crust.
Roast the beef:

If you seared the beef, transfer the skillet to the preheated oven. If you didn’t sear, simply place the seasoned beef tenderloin on a roasting rack set in a roasting pan.
Roast the tenderloin for about 25-30 minutes, or until a meat thermometer inserted into the thickest part of the beef reads 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Rest the meat:

Remove the beef from the oven and transfer it to a cutting board. Tent with aluminum foil and let it rest for 10-15 minutes to allow the juices to redistribute.
Optional finishing step:

While the beef rests, you can melt 1 tablespoon of butter in the skillet (if you used one) to deglaze the pan and make a quick pan sauce by adding a little beef broth, scraping up any flavorful bits. Simmer for a couple of minutes, then pour over the beef when slicing.
Serve:

Slice the beef tenderloin into thick medallions, and serve immediately. You can pair this with roasted vegetables, mashed potatoes, or a simple salad.