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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. beef tenderloin (center cut, chateubriand, trimmed of all silverskin)
- cracked black pepper
- kosher salt
- 4 sprigs thyme
- 7 unsalted butter (tablepsoons, softened)
- 2 Tbsp. fresh parsley leaves (chopped)
- 1 garlic clove (minced or grated on a microplane)
- 1 tsp. juice
- 1 tsp. zest
- 1 Tbsp. vegetable oil
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