Ingredients:

  • 4 lb center-cut beef tenderloin, trimmed and tied
  • 2 tbsp extra-virgin olive oil
  • 2 tsp coarse kosher salt
  • 1 tsp freshly cracked black pepper
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced into a paste
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh Italian parsley, minced
  • 1 tsp Worcestershire sauce

Instructions:

  1. Remove the beef from the refrigerator 60 minutes before cooking to temper. Pat the surface completely dry with paper towels.
  2. Use kitchen twine to tie the tenderloin at 1.5-inch intervals to create a uniform cylinder for even cooking.
  3. In a small mixing bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, and Worcestershire sauce to create a thick compound butter paste.
  4. Rub the entire surface of the beef with olive oil, then season generously with coarse kosher salt and cracked black pepper.
  5. Sear the beef for about 2 minutes per side until a deep golden brown crust forms.
  6. Use a spatula to coat the top and sides of the roast with the garlic herb butter mixture.
  7. Place the beef on a wire rack set inside a roasting pan. Roast at 425°F (220°C) until a digital thermometer reaches 130°F for medium-rare.
  8. Transfer the roast to a carving board and let it rest for at least 15 minutes to allow for carry-over cooking and moisture redistribution.