INSTRUCTIONS

1. Using a small knife, make small slits all over the filet and tuck a slice of garlic into each one.\
2. Place the filet in a deep roasting dish. Top generously with fresh thyme and plenty of cracked black pepper.
3. In a bowl, whisk together the red wine, soy sauce, and melted butter. Pour over the filet.
4. Cover and refrigerate for a minimum of 2 hours, or up to 6 hours for the most tender, flavorful result.
5. Remove the filet from the fridge 20 minutes before cooking to bring it to room temperature.]
6. Preheat oven to 400–425°F depending on your oven. If yours runs hot, start at 400°F.
7. Roast uncovered, spooning the marinade over the filet once or twice during cooking. For medium rare, roast for about 30 minutes. Use the doneness guide below for other preferences.
8. Remove from the oven and let the filet rest for 15 minutes before slicing. Spoon the buttery red wine pan sauce overtop before serving.