Preparation Steps

• Preheat the oven to 425°F (220°C). Pat the beef tenderloin steaks dry with paper towels.
• Season both sides generously with kosher salt and freshly ground black pepper.
• Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin steaks for 2–3 minutes per side until golden brown.
• Transfer the skillet to the preheated oven and roast for 8–10 minutes for medium-rare, or until an internal temperature reaches 130–135°F (54–57°C).
• Remove from oven, transfer steaks to a cutting board, tent loosely with foil, and let rest for 10 minutes.
• While resting, return the same skillet to medium heat. Add shallot and garlic; sauté until fragrant, about 1 minute.
• Pour in red wine, scraping up any browned bits. Simmer until reduced by half, about 3–4 minutes.
• Add beef stock, thyme, and bay leaf. Continue simmering until sauce thickens slightly, about 5 minutes.
• Stir in butter until melted and emulsified. Remove from heat and discard thyme and bay leaf.
• Slice the rested beef tenderloin against the grain and serve with the red wine reduction sauce.