Roasted Beef Tenderloin

Ingredients

• 3 1/2 to 4 pound beef tenderloin, center-cut, trimmed of silver skin and fat
• 4 Tablespoons olive oil
• 2 Tablespoons kosher salt
• 1 Tablespoon freshly ground black pepper
• 8 Tablespoons (1 stick) unsalted butter, at room temperature
• 2 medium garlic cloves, finely chopped
• 1 Tablespoon fresh rosemary leaves, finely chopped
• 1 Tablespoon fresh thyme leaves, finely chopped
• Butcher’s twine, as needed
• (Serves 6-8)

Directions

1. Arrange a rack to the middle of your oven and preheat the oven to 400°F.
2. Pat the beef tenderloin dry using paper towels.
3. To help the beef cook evenly, if one end of the tenderloin is thinner than the other, tuck this end underneath and secure it in place using the butchers twine.
4. Rub 2 Tablespoons of olive oil over the tenderloin using your hands. Sprinkle with salt and fresh pepper. Rub again until the tenderloin is evenly coated. Set aside.
5. In a large frying pan over medium-high heat, heat the remaining 2 Tablespoons of olive oil until just shimmering. Don't allow oil to smoke.
6. Once the oil is hot, gently place the beef in the pan. Sear on all sides until golden brown all over, about 10 minutes.
7. Once browned, transfer the tenderloin to a 13 x 9 inch baking dish and set asked to cool.
8. In a medium bowl, combine the butter, garlic, rosemary, and thyme. Mix vigorously until well combined and fragrant.
9. Once the tenderloin has cooled, evenly rub the butter mixture over the top and sides.
10. Place tenderloin in the preheated oven and roast for about 25 to 35 minutes, or until an instant read thermometer, inserted into the thickest part of the beef, registers 120°F to 125°F for rare or 125°F to 135°F for medium rare.
11. Once beef is cooked to desired done-ness, transfer to a cutting board and allow it to rest for 20 minutes before slicing. Tent it loosely with foil.