Pan‑Roasted Beef Tenderloinwith Fingerling Potatoes, Mushrooms, Garlic and Cherry Tomatoes

Season the beef tenderloin evenly with kosher salt and fresh ground black pepper, then rub the seasoning into the meat.

Brush the seasoned tenderloin with 1 tablespoon of olive oil to help it brown.

Heat the remaining 3 tablespoons of olive oil in a cast‑iron skillet over medium‑high heat until the oil is shimmering but not smoking.

Sear the tenderloin in the hot skillet, turning to brown all sides and the edges, about 2‑3 minutes per side.

Add the halved fingerling potatoes (cut side down), sliced cremini mushrooms, and blanched whole garlic cloves to the skillet; season with additional salt and pepper and toss to coat.

Preheat the oven to 375°F, then transfer the skillet to the oven and roast the tenderloin.

When the internal temperature of the meat reaches about 100°F, add the mini plum tomatoes to the pan and return it to the oven.

Continue roasting until the tenderloin reaches the desired doneness (approximately 130°F for medium‑rare), about 5‑7 more minutes.

Remove the skillet from the oven, place it back over medium‑high heat on the stovetop, and let the steak rest in the pan for 6 minutes.

Add the whole teaspoon of butter to the pan and stir it into the vegetables, creating a buttery sauce.

Arrange the roasted vegetables on a serving plate, place the rested tenderloin on top, garnish with fresh herb sprigs, and serve.