Ingredients
- One 1 1/2-pound center cut beef tenderloin (chateubriand), trimmed of all silverskin
- Kosher salt and freshly cracked black pepper
- 4 sprigs thyme
- 7 tablepsoons unsalted butter, softened
- 2 tablespoons chopped fresh parsley leaves
- 1 garlic clove, minced or grated on a microplane
- 1 teaspoon juice and 1 teaspoon zest from 1 lemon
- 1 tablespoons vegetable oil
Description
Serious Eats
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