Christmas Beef Tenderloin

Season & Sear: Rub the beef tenderloin with salt and pepper. Sear in a hot pan until golden brown.

Prepare Seasoned Butter: Mix finely chopped thyme, rosemary, garlic, salt, and pepper into softened butter.

Oven Roast: Place seasoned butter on top of the tenderloin. Use the Typhur thermometer to monitor the internal temperature while roasting in the oven. Choose the degree of doneness according to your taste, we recommend medium rare - 135 °F. (Rare: 125°F, Medium rare: 135°F, Medium: 145°F, Medium well: 150°F, Well done: 160°F and above).

Make Mushroom Sauce: Sauté mushrooms, Shallot, deglaze with brandy, and stir in milk cream to create a rich and flavorful sauce.

Slice & Serve: Once the tenderloin is cooked to your desired doneness, slice it and arrange on a platter. Pour the warm mushroom sauce over the meat and garnish with fresh thyme.