Ingredients:

  • 2.5 lbs center-cut beef tenderloin, trimmed of silver skin
  • 1.5 tsp kosher salt
  • 1 tsp coarsely cracked black peppercorns
  • 4 cloves garlic, minced into a fine paste
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, leaves removed from stems
  • 1 tbsp fresh Italian parsley, minced

Instructions:

  1. Pat the beef completely dry with paper towels. Tie the roast with kitchen twine at 1.5-inch intervals to ensure even cooking.
  2. Season the meat aggressively with kosher salt and let it sit at room temperature for 60 minutes to temper and allow the dry brine to penetrate.
  3. In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, and parsley to create the herb rub.
  4. Rub the garlic-herb mixture over every inch of the beef, pressing the herbs firmly into the meat so they adhere to form a shell.
  5. Place the beef on a wire rack set over a rimmed baking sheet. Roast in a preheated oven at 300°F (150°C) until the internal temperature reaches 120°F (49°C) for medium-rare.
  6. Remove the beef from the oven and increase the oven temperature to 450°F (230°C). Return the beef to the oven for a final high-heat sear until a mahogany crust forms.
  7. Transfer the roast to a carving board and let it rest for at least 15 minutes before removing the twine and slicing.