Umami Recipes
Umami Recipes

Beef Tenderloin- Chad




total time


Butcher twine

Salt & Pepper


1-2 tablespoons finely minced fresh thyme

1-2 tablespoons finely minced fresh rosemary

2 tablespoons finely minced fresh Italian flat leaf parsley

2-3 finely minced garlic cloves

1 tbsp olive oil, add more if needed

salt and pepper to taste


3 tablespoons olive or avocado oil

1 tablespoon unsalted butter


1 small/medium peeled small diced shallot

1-2 diced garlic cloves

1 1/4 cup Red wine - Pinot Noir

1 cup Beef broth, 1 cup demi glaze (or 2 cups beef broth)

?? butter for sauce + 2 tbsp Butter, melted and mixed with 1 tbsp flour

4 thyme sprigs

Salt, pepper


Trim, salt & pepper, tie the night before and refrigerate

Bring to room temp for at least 1 hour

Mix salt, pepper, herbs, and oil in mortar, food processor, or mix together in a bowl.

Preheat oven to 275F

Heat 3 tbsp oil and 1tbsp butter in a very hot cast iron. Pat tenderloin dry and sear for 1-2 minutes on all sides.

Let cool, rub garlic and herb mixture onto tenderloin after sear (so you don’t burn garlic or herbs)

Transfer to roasting pan and insert thermometer, roast at 275F in oven

Cook until temperature reaches 135F

Rest 15-20 minutes

For the Sauce:

Cook sauce in cast iron (will need to be well seasoned or porcelain). Maybe sear in not cast iron?

Add a few tablespoons of oil and butter to cast iron, heat to melt butter, add shallots with a little salt and pepper, and sweat shallots over medium-low until translucent, 4-7 minutes. Add minced garlic and cook for 1 minute, add in any remaining herbs and garlic from the rub and cook an additional few minutes. Add in thyme sprigs and rosemary.

Deglaze with wine and reduce until almost dry, 5-6 minutes. Add demi-glaze (or beef broth) and bring to simmer. Cook for 15-30 minutes or until reduced by half.

Melt 2 tbsp butter and flour, mix and add into sauce to thicken. Reduce heat to low and remove thyme sprigs. Slowly whisk flour mixture into sauce. Simmer for a few more minutes until the sauce reaches the desired consistency.




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