French Roast Beef Tenderloin

Prep Pat the beef tenderloin dry with paper towels, season with salt and black pepper, and let it sit at room temperature for 15 minutes.

Sear Heat the olive oil in an oven-safe skillet over high heat until shimmering, then sear the tenderloin on all sides for 4 minutes until a deep brown crust forms.

Roast Add the butter, minced garlic, and thyme sprigs to the skillet, transfer to a 425F oven, and roast for 15 to 18 minutes until an internal thermometer reads 125F for medium-rare.

Rest Move the tenderloin to a cutting board and rest uncovered for 10 minutes while internal temperature climbs and juices redistribute.

Plate Slice the rested tenderloin into thick medallions. Toss the fingerling potatoes and carrots with olive oil and salt, roast at 425F for 20 minutes until fork-tender and browned, drizzle with honey in the last 3 minutes. Deglaze the skillet by pouring off excess fat, adding thinly sliced shallot, and cooking over medium heat for 2 minutes until softened. Pour in red wine, scrape browned bits, add beef stock, and simmer for 4 minutes until reduced by half. Stir in the cornstarch slurry and simmer for 1 minute until glossy. Arrange the beef over potatoes and carrots, spoon jus over the top.