Ingredients:

  • 4 lb center-cut beef tenderloin, trimmed and tied
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 4 cloves garlic, smashed

Instructions:

  1. Pat the beef tenderloin completely dry with paper towels. Combine kosher salt, black pepper, and garlic powder in a small bowl. Coat the beef generously on all sides with the seasoning mix.
  2. Place the seasoned meat on a wire rack set over a rimmed baking sheet. Refrigerate uncovered for at least 2 hours, or up to 24 hours, to dry-brine the meat.
  3. Preheat oven to 225°F (107°C). Insert a digital meat thermometer into the thickest part of the roast. Place the baking sheet in the oven and roast until the internal temperature reaches 120°F (49°C) for medium-rare, typically 50 to 70 minutes.
  4. Heat avocado oil in a large cast-iron skillet over high heat until shimmering. Sear the beef for 1-2 minutes per side until a deep brown crust forms.
  5. Reduce heat slightly and add butter, rosemary, thyme, and smashed garlic to the pan. Use a spoon to continuously baste the melted aromatic butter over the beef for the final 2 minutes of searing.
  6. Transfer the beef to a cutting board and let it rest for 15 minutes before removing the twine and slicing into thick medallions.