Method
- 01
Remove the beef tenderloin from the refrigerator 10 minutes before cooking to bring it closer to room temperature. Pat dry with paper towels.
- 02
Season both sides of the beef generously with your salt, black pepper, and fresh thyme.
- 03
Heat your olive oil in a cast iron skillet over medium-high heat until it shimmers, about 1-2 minutes.
- 04
Place the beef in the hot skillet and sear without moving for 3-4 minutes until a golden crust forms.
- 05
Flip the beef and sear the other side for another 3-4 minutes until it reaches medium-rare (about 130°F internal temperature).
- 06
Add 1 tbsp of butter to the skillet and baste the beef for about 30 seconds, then transfer to a plate to rest.
- 07
In the same skillet, add your green beans and sauté over medium-high heat for 2-3 minutes, stirring occasionally.
- 08
Add the remaining 2 tbsp of butter and your minced garlic to the green beans, stirring constantly until the butter begins to brown and smells nutty, about 2-3 minutes.
- 09
Season the green beans with a pinch of salt and black pepper, then add your lemon zest and lemon juice. Toss to combine.
- 10
Divide the green beans between two plates and top each with a beef tenderloin. Drizzle any remaining brown butter and pan juices over the top.
