Yield: approximately 8 servings
1 (5-pound) beef tenderloin, trimmed
5 tablespoons olive oil, divided
2 teaspoons kosher salt
2 teaspoons ground black pepper
Oven-Roasted Shallots and Garlic
Red-Wine Shallot Gravy
Garnish: fresh thyme and fresh rosemary
1. Preheat oven to 400°. Spray a roasting pan with nonstick cooking spray. Set aside. Meanwhile, remove tenderloin from refrigerator, and let come to room temperature. Using a basting brush, brush beef with 3 tablespoons olive oil, coating all sides. Season with salt and pepper.
2. Heat a large heavy-bottom skillet over medium-high heat. Add remaining 2 tablespoons olive oil. Brown beef on all sides; remove from skillet. Place beef in prepared pan. Reserve skillet for making Red-Wine Shallot Gravy.
3. Roast until a meat thermometer inserted in the thickest part of tenderloin registers 130° (medium-rare), 20 to 25 minutes. Let beef rest for at least 10 minutes before slicing. Serve with Oven-Roasted Shallots and Garlic and Red-Wine Shallot Gravy. Garnish with thyme and rosemary, if desired.
Note:Save time by asking your butcher to trim the tenderloin for you.