Best Beef Tenderloin Recipe

Season the beef tenderloin generously with kosher salt and press the crushed black peppercorns all over the surface of the meat.

Place the seasoned tenderloin on a baking sheet and refrigerate for 8 hours or overnight to allow the flavors to penetrate.

Remove the beef from the refrigerator 30 minutes before cooking to bring it to room temperature.

Preheat your oven to the appropriate temperature for roasting.

Heat a cast iron skillet over high heat. Sear the beef tenderloin on all sides until a golden crust forms.

Add the butter, fresh thyme sprigs, chopped garlic, and chopped shallot to the skillet.

Baste the tenderloin continuously with the melted butter and aromatics.

Transfer the skillet to the preheated oven and roast until the internal temperature reaches your desired doneness: 125-130°F for rare, 130-140°F for medium-rare, 140-150°F for medium, or 150-160°F for medium-well.

Remove from oven and let the beef rest for 10-15 minutes before slicing.

Slice and serve with coarse sea salt, fresh chives, and your choice of Brandy Peppercorn Sauce or Mustard Cream Sauce if desired.