With the rack in center position, preheat the oven to 450°F (220°C). Generously season beef with salt.
Preheat a 12 inch ovenproof skillet over medium high heat. Heat the oil and 1 tpsp butter in the pan. Sear the roast on all sides. Sprinkle the top with a pinch of sugar and freshly ground black pepper. Transfer the roast to the oven and cook until a thermometer registers 125°F for rare, (about 15-20 minutes); to 130°F for medium rare, (about 20-25 min). Note: The temperature of the beef will rise 5°F while resting. Place the beef on a plate and tent with foil. Let rest for 15 minutes.
While the beef rests, make the sauce. Melt 1 tbsp of butter in a skillet over medium heat. Drizzle in a little oil to prevent the butter from burning. Add the shallots and cook, stirring often, until they soften and turn golden brown, 8 to 10 min. Deglaze the pan with wine and let the alcohol evaporate. Add the thyme sprigs and bring to a boil over medium-high heat. Cook until reduced to 1/2 cup. Add the broth and continue to boil until the sauce is reduced to 1 cup, about 5 minutes. Reduce the heat to low. Remove the thyme sprigs and add the chopped thyme. Cut the remaining 2 cold butter into small cubes and add a few of them at a time to the sauce, stirring to melt each addition.
Uncover the tenderloin and add any accumulated juices into the sauce. Slice the meat and serve with the sauce.
TIP: It’s important to let the beef rest before slicing it. This allows the juices to redistribute throughout the whole roast, making this lean cut nice and juicy.
2 lb beef tenderloin roast, silverskin removed, at room temperature
Sea salt and freshly ground black pepper
1 tbsp. extra virgin olive oil
4 tbsp cold unsalted butter, divided
Large pinch of granulated sugar
3-4 shallots, halved
¾ cup dry red wine
¾ cup low salt beef broth
4 sprigs of thyme, 2 chopped for garnish
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