Beef Tenderloin

Scaled for 13 portions · 18 steps

2.27–2.72 kgbeef tenderloin (trimmed)3 tspcoarse salt1.5 tspcracked pepper (black)2 tbspcanola (or vegetable oil)0.5 cupunsalted butter (divided)4 clovegarlic (large and minced)0.5 tspDijon mustard (optional)2 tbspvegetable (or canola oil)1onion (or brown shallots, finely chopped)1.5 cupdry red wine (Merlot or Pinot Noir)2 cupbeef stock ( or broth)1sprig fresh thyme ( or rosemary)1 pinchground black pepper0.25 tspsalt

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