Step 1

Tie tenderloin every 2–3 inches, and then tie once around the length of the roast.

Step 2

Dry meat with paper towels and liberally salt.

Step 3

Set on a rack set into a baking sheet; refrigerate for at least 3 hours, but up to 18 hours (see Recipe Note #3)

Step 4

Remove roast from refrigerator a half hour to an hour before you plan to start cooking. Dry any accumulated moisture from the tenderloin with paper towels.

Step 5

Sprinkle liberally with black pepper. Let the roast sit at room temperature.

Step 6

Preheat oven to 400º F.

Step 7

Heat a 14-inch cast-iron skillet over medium-high. Add oil. When the oil begins to shimmer, add the roast. Sear 2 minutes each on three sides.

Step 8

Turn the fourth side down (see Recipe Note #4), insert a leave-in temperature probe into the thickest part of the roast, and place the skillet in the oven.

Step 9

Roast until the leave-in thermometer registers 10–12º F away from your final target temperature (see Recipe Note #5). Remove and rest for at least 20 minutes.

Step 10

While the tenderloin rests, make the sauce: Add shallots to the same hot skillet (do not clean or wipe out).

Step 11

Turn the heat to high; after 1 minute, add brandy; boil and reduce for 1 additional minute.

Step 12

Add crushed green peppercorns, beef broth, heavy cream, and Maggi seasoning sauce (if using). Reduce heat to medium-low and simmer for 5 minutes.

Step 13

Add the butter; stir until melted into the sauce.

Step 14

Slice the tenderloin into medallions; serve with the sauce spooned over the top.