Pan-Roasted Beef Tenderloin with Rosemary and Garlic

Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and lay the rosemary sprigs lengthwise along the roast. Using kitchen twine, tie the rosemary to the roast at 2-inch (5-cm) intervals. Rub the roast with the garlic and season with salt and pepper.

Preheat a skillet or large sauté pan over medium-high heat and warm the vegetable oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, turning the beef occasionally, until an instant-read thermometer inserted into the center of the meat registers 125ºF (52ºC) for very rare to rare, 15 to 20 minutes, or until done to your liking. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

Meanwhile, make the au poivre sauce: In the same skillet over medium-high heat, add the peppercorns and shallots. Cook until the shallots have softened, about 1 minute. Add the garlic and cook for 1 minute more.

Carefully add the brandy. There may be a small flare as the alcohol burns off. Cook until slightly reduced, about 1 minute.

Add the stock and simmer for 5 minutes. Whisk in the cream, reduce the heat to medium and cook until cohesive, about 5 minutes more. Remove from the heat to cool slightly.

If desired, transfer the sauce to a blender and blend on high speed until smooth, about 1 minute. For a thinner sauce, add a splash of stock.

Slice the meat and arrange on a warmed platter. Pass the sauce alongside.

Variation – Beurre Rouge Sauce: In a saucepan over medium-high heat, combine 4 minced shallots and 2 cups (16 fl. oz./500 ml) wine. Boil until reduced to 1/4 cup (2 fl. oz./60 ml), 7 to 10 minutes. Cut 16 Tbs. (2 sticks) (8 oz./250 g) softened unsalted butter butter into 1/2-inch (12-mm pieces). Add the butter a few pieces at a time, whisking constantly until blended before adding more. Strain the sauce through a fine-mesh sieve and season with salt. Keep warm over very low heat, being careful not to boil. Slice the meat and arrange on a warmed platter. Pass the sauce alongside.

Williams Sonoma Test Kitchen