Ingredients:

  • 4.5 lb whole beef tenderloin, trimmed
  • 2 tbsp kosher salt
  • 1 tbsp cracked black pepper
  • 6 cloves garlic, minced into a paste
  • 0.5 cup unsalted butter, softened
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp Dijon mustard

Instructions:

  1. Remove the beef from the refrigerator 1 hour before cooking to temper. Trim any remaining silver skin. Fold the thin tail end under itself and tie the entire roast with kitchen twine at 1.5-inch intervals to create a uniform cylinder.
  2. In a small mixing bowl, combine softened butter, minced garlic, chopped rosemary, thyme, and Dijon mustard. Mix until a smooth paste forms.
  3. Pat the beef completely dry with paper towels. Season generously on all sides with kosher salt and cracked black pepper.
  4. Heat a skillet over high heat with a splash of oil. Sizzle the meat for 2-3 minutes per side until deeply browned.
  5. Let the meat cool for 5 minutes, then apply the garlic-herb butter rub evenly over the entire surface of the roast.
  6. Place the beef on a wire rack set over a rimmed baking sheet. Insert a digital meat thermometer into the thickest part of the meat.
  7. Roast in a low oven at 300°F (149°C) until the internal temperature reaches 120°F (49°C) for medium-rare. This typically takes 60 to 90 minutes.
  8. Remove from the oven and let rest for 20 minutes.
  9. Slice and serve immediately.