2½ lbs. center cut beef tenderloin
1 Tbsp. kosher salt
2 Tbsp. rice oil (vegetable oil may be substituted)
¼ cup butter
4 cloves garlic, minced
2 medium shallots, peeled and sliced
2 oz. Worcestershire sauce
2 oz. Maggi seasoning (available at most Asian markets)
2 oz. beef base
2 oz. red wine
1 sprig rosemary
2 sprigs fresh thyme
1 Tbsp. whole black peppercorns
Remove the tenderloin from the refrigerator and allow to come to room temperature for 1 hour.
Preheat the oven to 275ºF.
Season the tenderloin with kosher salt. In a large over-proof pan, heat oil until almost smoking and sear tenderloin on all sides until golden brown, approximately 1 minute per each of the 4 sides. Remove tenderloin from pan and set aside. Drain off excess fat from pan. Reduce heat to low and add butter. Cook butter until brown and then add the garlic, shallots, Worcestershire sauce, Maggi, beef base, red wine, herbs and peppercorns. Cook for 2 minutes and then add tenderloin back to the pan. Roll the tenderloin in the glaze.
Roast in the oven, basting every 10 minutes, for 30 minutes or until internal temperature reaches 128º F. Remove from oven and cover loosely with aluminum foil. Let rest for 15 minutes before carving.