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1
Rub each side of the tenderloin with the garlic powder, kosher salt, pepper, and herbs.
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2
Set aside for 30 minutes.
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3
Just prior to grilling, drizzle the tenderloin all over with the olive oil, evenly coating it.
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4
Preheat the oven to 400F.
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5
Prepare your grill by scraping it, oiling it, and heating it to high.
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6
When the grill is as hot as possible, place the tenderloin in the center.
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7
If you are using a charcoal grill, place the tenderloin on the grill directly over the hot coals.
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8
Sear each side for 1 minute, moving the meat to a new spot on the grill each time you turn it.
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9
Cook each side of the tenderloin just long enough to sear it, not cook it through.
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10
Remove the tenderloin from the grill and place it on a baking sheet.
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11
Roast it in the oven for 20 to 25 minutes for medium-rare.
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12
A meat thermometer inserted in the thickest part of the meat should read 115 F. Remove the meat from the oven, transfer it to a cutting board, and let it rest for 10 to 15 minutes before slicing.
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13
To serve, slice the tenderloin into 1/2- to 1-inch medallions.
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14
Divide the medallions among 4 plates and sprinkle with sea salt and pepper.
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15
Drizzle the red wine reduction on top.
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16
In a large saucepan, combine the chicken stock, wine, port, thyme, rosemary, onion, carrot, and apple.
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17
Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
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18
Strain the mixture, discarding the solids.
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19
Return the liquid to the pan, increase the heat to high, and boil for 30 minutes.
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20
Reduce the heat to medium-low and simmer until the liquid reduces to 1/2 cup, about 20 minutes.
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21
Watch the sauce carefully; it can burn if it is reduced too much.
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22
Remove the pan from the heat.
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23
Add the butter and whisk until it is melted, about 1 minute.
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24
Taste and add salt and pepper as needed.
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25
If the sauce tastes sharp, add a pinch of sugar.
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26
The tenderloin can be seared on the grill several hours before cooking it.
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27
For dinner parties, sear the tenderloin before the party and then finish it in the oven.
