Beef Tenderloin

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• 6 pounds beef tenderloin (trimmed)
• 3 teaspoons coarse salt
• 1 1/2 teaspoons cracked pepper (black)
• 2 tablespoons canola (or vegetable oil)
• 1/2 cup unsalted butter (divided)
• 4 cloves garlic (large and minced)
• 1/2 teaspoon Dijon mustard (optional)
• 2 tablespoons vegetable (or canola oil)
• 1 each onion (or brown shallots, finely chopped)
• 1 1/2 cups dry red wine (Merlot or Pinot Noir)
• 2 cups beef stock (or broth)
• 1 sprig fresh thyme (or rosemary)
• As Needed black pepper
• 1/4 teaspoon salt

1. BEEF TENDERLOIN: Slice tenderloin in half crosswise to create 2 smaller roasts. If roast is untied, fold ends up against the centre/thicker part of each roast and tie with kitchen twine spaced about 1-inch apart. Make sure each halve is even in thickness.
2. BEEF TENDERLOIN: Chill in the refrigerator, uncovered, for 12 hours (if time allows).
3. BEEF TENDERLOIN: Let beef stand at room temperature for 1-2 hours before roasting.
4. BEEF TENDERLOIN: Arrange oven rack to the middle of your oven and preheat to 430°F (220°C).
5. BEEF TENDERLOIN: Season each beef tenderloin roast all over with salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until hot.
6. BEEF TENDERLOIN: Sear roasts on all four sides for about 3 minutes each side (about 12 minutes total), turning with tongs until well browned.
7. BEEF TENDERLOIN: Combine butter, garlic and Dijon (if using) together in a small bowl while roasts are searing. Set one half of the butter mixture aside to use later for the sauce.
8. BEEF TENDERLOIN: Slather remaining garlic butter over each roast (about 2 tablespoons each).
9. BEEF TENDERLOIN: Transfer skillet into the hot oven. (Alternatively: Transfer roast to a lightly greased roasting pan or baking dish.)
10. BEEF TENDERLOIN: Roast until an instant-read thermometer inserted into the thickest part registers 120-125°F for medium rare (about 20-25 minutes). *Or cook to your liking: 115-120°F for rare130-135°F for medium(Temperature will continue to rise about 5 degrees while the meat rests.)
11. BEEF TENDERLOIN: Transfer the roast to a carving board and let rest for 15 minutes. Keep the juices in the pan to make the sauce (see below).
12. BEEF TENDERLOIN: Carve the beef tenderloin into 1/2-inch-thick slices and serve the beef tenderloin with the optional red wine sauce.
13. RED WINE SAUCE: Skim fat off the remaining juices in the pan (if any).
14. RED WINE SAUCE: Heat oil in the same pan with remaining pan juices over medium-high heat. Sauté onion for about 3 minutes until lightly browned and softened, scraping up any browned bits left from the beef.
15. RED WINE SAUCE: Add thyme/rosemary and season with pepper. Continue cooking for a further minute or so while stirring often.
16. RED WINE SAUCE: Pour in red wine and cook until reduced by half.
17. RED WINE SAUCE: Add in beef stock and bring to a boil. Reduce heat and simmer until reduced by half. Remove the sprig of thyme or rosemary.
18. RED WINE SAUCE: Season with salt to taste and whisk in reserved garlic butter. Pour in any juices left over from the resting steaks just before serving.OPTIONAL FOR A SMOOTH AND SILKY SAUCE: strain sauce through a sieve and discard the onion before serving.