Pan-Seared Beef Tenderloin with Brown Butter & Black Garlic-Thyme Compote

Pat beef tenderloin medallions thoroughly dry with paper towels. Season liberally on all sides with flake sea salt and freshly ground black pepper.

Heat a heavy-bottomed cast iron skillet over high heat until just smoking. Add tallow (if using, otherwise the cultured butter will brown quickly) and sear the tenderloin for 2-3 minutes per side for a deep, dark Maillard crust, adjusting time for desired doneness.

Reduce heat to medium. Add 60g of the cultured butter to the pan. Once melted and starting to brown, add minced shallots and cook for 1 minute until fragrant. Add minced black garlic and thyme leaves, stirring to combine. Continue to cook for another minute.

Tilt the pan and baste the tenderloin generously with the foaming brown butter and aromatics for 1-2 minutes, ensuring all sides are coated. Remove tenderloin to a cutting board and let rest for 5 minutes, tented lightly with foil.

While beef rests, add beef bone broth reduction and red wine vinegar to the pan with the remaining pan drippings and aromatics. Bring to a gentle simmer, scraping up any fond. Cook for 1-2 minutes until slightly thickened to a light glaze. Stir in the remaining 20g of cultured butter to emulsify and create a silky compote.

Slice the rested tenderloin against the grain into 1-inch thick slices. Spoon the warm black garlic-thyme compote generously over the beef before serving.