Herby Beef Tenderloin

Preheat oven to 400º F / 200º C.

Bring the tenderloins to room temperature and pat completely dry with paper towels. Season generously with salt and pepper. Using butcher's twine, tie a sprig of rosemary and thyme around each tenderloin.

On top of the stove, heat a seasoned 10-inch / 25 cm cast iron skillet over high heat until very hot. Place olive oil, butter and garlic in the skillet and carefully swirl skillet from side to side to distribute. Place the steaks in the hot skillet using tongs and pan-sear the steaks without moving, for 3 minutes on each side. Once both sides are nicely encrusted, remove the pan from the stove top and place the skillet in the preheated oven.

Roast 4 to 6 minutes for rare, 6 to 8 minutes for medium rare. Transfer steaks and garlic to a serving platter, tent loosely with foil, allow to rest for 5 minutes before serving.