Chateaubriand of Beef with Herbs, with Pan Sauce

Chateaubriand of Beef with Herbs, with Pan Sauce1 center-cut beef tenderloin roast (chateaubriand cut), about 1.5 lbsKosher saltfreshly cracked black pepper2 tablespoons olive oil2 tablespoons unsalted butter2 sprigs fresh thymeBordelaise-ish2 shallots, finely minced1 cup dry red wine1 cup beef stock1 tablespoon Dijon mustard3 tablespoons cold unsalted butter, cubed2 tablespoons finely chopped mixed herbs (parsley, chives, tarragon)salt and pepper, to tasteRemove the chateaubriand from the refrigerator about 30-40 minutes before cooking.

The Details

Season generously with salt and pepper on all sides.Heat the olive oil in a skillet over high heat. Sear the roast on all sides, about 2-3 minutes per side, until deeply browned. Add the butter, thyme, and garlic to the pan and baste the chateaubriand.Preheat oven to 400°F.Place chateaubriand into the 400°F oven. Roast until chateaubriand internal temperature is 125°F for medium-rare, roughly 15-20 minutes depending on thickness. Pull the meat a few de