Roasted Beef with Glazed Carrots and Thyme

Instructions

1. 1

   Preheat your oven to 425°F. Pat the beef tenderloin dry with paper towels and season generously on all sides with sea salt and freshly ground black pepper.

   Tip: Letting the beef sit at room temperature for 15 minutes before cooking ensures even roasting.

2. 2

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place the beef in the pan and sear for 2-3 minutes on each side until a golden crust forms.

   Tip: Don't move the meat while searing—let it develop color undisturbed for the best crust.

3. 3

   Remove the beef from the skillet and set aside on a plate. Add the remaining tablespoon of olive oil to the same skillet, then add the carrot batons and sauté for 4-5 minutes until they begin to soften and take on light color.

   Tip: Toss the carrots occasionally for even cooking.

4. 4

   Add minced garlic and fresh thyme sprigs to the carrots, stirring constantly for about 1 minute until fragrant. Pour in the balsamic vinegar, beef stock, and honey, scraping up any browned bits from the bottom of the pan.

   Tip: These browned bits, called fond, add tremendous flavor to your glaze.

5. 5

   Stir in the Dijon mustard until fully combined. Nestle the seared beef back into the skillet among the carrots and transfer everything to the preheated oven.

   Tip: The beef should be partially nestled in the liquid for even cooking.

6. 6

   Roast for 20-25 minutes for medium-rare beef, or until a meat thermometer inserted into the thickest part reads 130-135°F. Remove from the oven and transfer the beef to a cutting board to rest for 5 minutes.

   Tip: Resting the meat allows the juices to redistribute, ensuring tender, juicy slices.

7. 7

   Return the skillet with the carrots to the stovetop over medium heat. Whisk in the butter until the glaze is smooth and glossy, then taste and adjust seasonings with additional salt and pepper as needed.

   Tip: The butter enriches the glaze and gives it a silky finish.

8. 8

   Slice the beef against the grain into quarter-inch thick slices. Arrange on a serving platter and spoon the glazed carrots and pan sauce over the top. Garnish with fresh thyme sprigs if desired and serve immediately.