Ingredients:

  • 4 lb center-cut beef tenderloin
  • 2 tbsp neutral high-smoke point oil
  • 2 tsp coarse Kosher salt
  • 1 tsp cracked black pepper
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh rosemary, finely chopped

Instructions:

  1. Remove the beef from the refrigerator 60 minutes before cooking to reach room temperature. Season aggressively on all sides with Kosher salt and cracked black pepper.
  2. In a small bowl, combine the softened unsalted butter, minced garlic, chopped thyme, and chopped rosemary to create the garlic-herb slather.
  3. Heat 2 tablespoons of high-smoke point oil in a large cast-iron skillet over high heat until shimmering. Sear the beef tenderloin for 2-3 minutes per side until a deep mahogany crust forms.
  4. Transfer the seared roast to a wire rack set over a rimmed baking sheet. Spread the garlic-herb butter mixture evenly over the top and sides of the meat.
  5. Place in a preheated oven at 400°F (200°C). Bake for about 25 to 30 minutes until a thermometer inserted in the thickest part reads 125°F for medium rare.
  6. Remove from the oven and let the roast rest for 15 minutes on a cutting board to allow juices to redistribute before slicing into thick medallions.