Ingredients:

  • 4 lbs center-cut beef tenderloin, peeled and trimmed
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter, softened
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped

Instructions:

  1. Remove the beef from the refrigerator 60 minutes before cooking. Fold the thin tail end under and tie the roast with kitchen twine at 1.5-inch intervals to ensure even thickness.
  2. Pat the beef completely dry with paper towels. Rub the surface generously with kosher salt and black pepper. Let the meat sit for at least 45 minutes to dry-brine.
  3. Heat avocado oil in a large cast-iron skillet over medium-high heat. Sear the whole tenderloin for 2–3 minutes per side until a deep brown crust forms on all sides.
  4. In a small bowl, mix the softened butter, minced garlic, rosemary, and thyme. Slather the herb butter evenly over the top and sides of the seared beef.
  5. Place the beef on a wire rack set over a baking sheet. Roast in a preheated oven at 425°F (218°C).
  6. Using an instant-read thermometer, monitor the internal temperature. Remove the beef when it reaches 120°F (49°C) for medium-rare or 130°F (54°C) for medium.
  7. Transfer the roast to a cutting board and tent loosely with foil. Let the meat rest for 15 minutes before removing twine and slicing to allow juices to redistribute.