Ingredients:

  • 1 (4.5 lb) whole beef tenderloin, trimmed and tied
  • 2 tbsp neutral high-smoke point oil
  • 2 tbsp coarse kosher salt
  • 1 tbsp 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, finely chopped
  • 1 tbsp fresh parsley, minced
  • 1 tsp Dijon mustard

Instructions:

  1. Remove the 4.5 lb tenderloin from the fridge 1 hours before cooking.
  2. Pat the beef completely dry with paper towels. Rub the 2 tbsp oil, 2 tbsp salt, and 1 tbsp pepper over the entire surface.
  3. Mix the 1/2 cup butter, 6 cloves garlic, rosemary, thyme, parsley, and Dijon in a small bowl.
  4. Heat a large skillet over high heat until the oil is shimmering and slightly smoking. Sear the beef for 2-3 minutes per side until a brown crust forms.
  5. Once the beef has cooled slightly from the sear, slather the garlic herb mixture over the top and sides.
  6. Place the beef on a wire rack over a baking sheet. Roast at 425°F (220°C) for 25-35 minutes until the internal temperature hits your desired doneness.
  7. Move the roast to a cutting board and tent loosely with foil. Let it sit for 15 minutes until the juices have redistributed throughout the muscle.
  8. Cut the twine and slice into 1 inch thick medallions.