Million Dollar Roast Beef Tenderloin

Preheat oven to 425°F (220°C). Set a roasting rack in a baking pan.

Pat the tenderloin dry. Rub with olive oil, minced garlic, rosemary, thyme, salt, and pepper.

Heat a skillet over medium-high heat. Melt butter and sear the tenderloin on all sides until browned (about 2-3 minutes per side).

Transfer the tenderloin to the roasting rack. Roast in the oven for 20-25 minutes or until the internal temperature reaches 125°F (52°C) for medium-rare.

Remove the tenderloin, cover loosely with foil, and let it rest for 10-15 minutes.

In the skillet used for searing, add red wine and scrape up the browned bits. Simmer for 3-4 minutes, then add beef broth. Reduce the mixture by half. Whisk in butter and Dijon mustard.

Slice the rested tenderloin into medallions. Drizzle with sauce and serve.