1-Getting started with this beef tenderloin recipe: First, pat the beef dry and sprinkle it with salt and pepper all over for that flavorful seasoning. If you have time, pop it in the fridge uncovered on a rack for 12 to 24 hours to let the flavors sink in and dry the surface a bit.

2-Next: take the beef out of the fridge about 2 hours before cooking so it reaches room temperature. Mix up the garlic, thyme, butter, salt, and pepper to make your butter slather it’s a simple step that adds amazing taste. For the searing part, heat the vegetable oil in an ovenproof heavy pan over high heat until it’s smoking, then sear the beef quickly on all sides to lock in juices.

3-After resting, preheat your oven to 120°C (250°F) and place the beef in the skillet. Spread 3/4 of the butter slather on the top and sides, then roast for 15 minutes. Pull it out, add the remaining butter, and roast another 25 to 35 minutes until it hits 53°C (127°F) for medium rare. Let it rest on a cutting board covered with foil for 10 minutes so the inside stays juicy and tender.

4-For the creamy mushroom sauce, pour the roasting juices into a bowl, skim off 1/4 cup of fat, and put it back in the skillet. Cook the mushrooms until they sweat, then add thyme and garlic, cooking for 2 more minutes. Stir in the chicken stock and reduce it by half, followed by marsala, cream, black pepper, and the reserved juices. Simmer for 5 minutes until it thickens up, and adjust the salt to your liking.

5-Finally, slice the beef thickly and serve it with that luscious sauce. Pair it with potato dauphinoise, greens, roasted vegetables, or peas for a complete meal.