- (1) Tenderloin Roast (beef)
- (1 tsp) salt (Redmond)
- (1/2 tsp) Black pepper
- (2 tablespoons) Olive oil
- (4 tablespoons) Butter, softened
- (2 tsp) Garlic, minced
- (1 tsp or more to taste) Fresh or dried rosemary or thyme
Trim the raost and tie with butcher's twine. Tuck the long end under the short end and tie (see picture). Season the entire roast with salt and pepper and let set in fride overnight (or just a few hours if you are running short on time). Remove from fridge several mintues before cooking, to let come to room temperature. Preheat oven to 425 degrees. Place oil in a large cast iron skillet and heat over medium high. Sear on all sides about 3-5 minutes, creating a nice golden brown crust. Combine the remaining ingredients and slather all over the seared roast (butter, garlic, and herbs). You can transfer to a baking dish or continue to use the skillet. Roast in the oven about 20 more minutes, or until the internal temp is reached that you desire. Make sure you let the tenderloin rest for 15-20 minutes after removing from the oven before cutting. Note: rare is 110-120, Medium rare is 120-125 and Medium is 130-135 degrees.