- 1
Preheat oven to 375°F (190°C). Pat the beef tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.
- 2
Heat 1 tablespoon olive oil in an oven-safe heavy-bottomed skillet (like cast iron) over medium-high heat until shimmering.
- 3
Sear the beef tenderloin for 2-3 minutes per side, turning with tongs, until a deep golden-brown crust forms on all surfaces. Add 1 tablespoon butter, thyme sprigs, and smashed garlic to the skillet. Baste the tenderloin with the melted butter mixture for 1 minute.
- 4
Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 125-130°F (52-54°C) for medium-rare. Remove from oven, transfer beef to a cutting board, tent loosely with foil, and let rest for at least 10 minutes.
- 5
While the beef rests, prepare the purees. For the Carrot Puree: Place sliced carrots in a saucepan with just enough water to cover. Bring to a boil, then reduce heat and simmer until very tender (about 15-20 minutes). Drain, reserving a splash of cooking liquid. Transfer carrots to a blender with 1/4 cup broth, 1/2 tablespoon butter, a pinch of salt, and pepper. Blend until very smooth, adding more liquid if needed. Set aside.
- 6
For the Pea Puree: Bring a small pot of salted water to a boil. Add frozen peas and blanch for 2-3 minutes until vibrant green and tender. Drain immediately and transfer to a blender. Add fresh mint leaves, 1/4 cup broth, 1/2 tablespoon butter, a pinch of salt, and pepper. Blend until very smooth. Set aside.
- 7
For the Beet Puree: If using a raw beet, peel, chop, and boil or roast until very tender. If using pre-cooked, simply chop. Transfer beet to a blender with 1 tablespoon olive oil, 1 tablespoon red wine vinegar or lemon juice, a pinch of salt, and pepper. Blend until very smooth. Set aside.
- 8
Make a quick pan sauce: While the beef is resting, if desired, add 2 tablespoons of beef or vegetable broth to the pan where the beef was cooked. Scrape up any browned bits from the bottom of the pan with a wooden spoon and bring to a simmer. Strain into a small bowl, if preferred.
- 9
To plate: Arrange the purees artfully on each serving plate. Place small dollops of each puree around the plate in a random pattern. Using the back of a spoon or a small offset spatula, gently drag each dollop outwards to create a 'spin-painted' effect.
- 10
Slice the rested beef tenderloin into 1-inch thick medallions. Arrange 2-3 medallions on each plate amidst the purees. Drizzle with the pan sauce, if using, and serve immediately. Garnish with microgreens or fresh herbs if desired.
