Ingredients:
- 5 kg (3–3.5 lb) Whole Beef Tenderloin (center cut preferred), silver skin trimmed
- 30 mL (2 tbsp) High-Heat Cooking Oil (e.g., grapeseed or olive oil)
- Kosher Salt and Freshly Ground Black Pepper (generous amounts)
- 60 g (4 tbsp) Unsalted Butter, melted
- 4 cloves Garlic, minced finely
- 15 mL (1 tbsp) Fresh Rosemary, finely chopped
- 7 mL (1.5 tsp) Fresh Thyme leaves
- Pinch of Flaky Sea Salt
Instructions:
- Remove the tenderloin from the refrigerator 1 hour before cooking. Trim any remaining silver skin. If the tenderloin tapers significantly, fold the thin 'tail' end underneath itself and secure the entire roast with kitchen twine every 2 inches to ensure uniform thickness and even cooking. Pat the entire roast surface completely dry with paper towels.
- Preheat the oven to 200°C (400°F). Season the dried tenderloin exceptionally generously on all sides with kosher salt and black pepper.
- Heat the cooking oil in a large, oven-safe skillet over high heat until just smoking. Carefully place the tenderloin into the hot pan and sear undisturbed for 2–3 minutes per side until a deep, dark brown crust is formed (4 sides total).
- While the tenderloin is searing, combine the melted butter, minced garlic, rosemary, and thyme in a small bowl. Once the roast is seared, brush the herb mixture liberally over the entire surface.
- Transfer the skillet immediately to the preheated oven. Roast for 25–40 minutes. Begin checking the internal temperature in the thickest part of the roast 10 minutes before the estimated finish time, targeting 57°C (135°F) for medium-rare.
- Once the target internal temperature is reached, immediately remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and allow to rest undisturbed for 15–20 minutes.
- Remove the kitchen twine. Slice the tenderloin thickly against the grain using a sharp knife and serve immediately with your preferred sauce.