Herb-Buttered Beef Tenderloin Roast

1. Prepare Beef Tenderloin

Tie your beef tenderloin crosswise at 1.5-inch intervals using 12-inch lengths of twine. Sprinkle the roast with kosher salt, cover it loosely with plastic wrap, and let it rest at room temperature for an hour to dry brine.

2. Preheat Oven

Preheat your oven to 300 degrees, adjusting the oven rack to the middle position.

3. Season Beef Tenderloin

Pat the beef tenderloin dry with paper towels, then sprinkle it with coarsely ground black pepper. Spread 2 tablespoons of softened unsalted butter over the surface of the roast.

4. Cook Beef Tenderloin

Place the roast on a wire rack set in a rimmed baking sheet and cook it in the oven until the meat registers 125 degrees for medium-rare or 135 degrees for medium, flipping it halfway through. This should take about 40 to 55 minutes for medium-rare, or 55 to 70 minutes for medium.

5. Prepare Herb Butter

In a medium bowl, combine the minced shallot, minced garlic, finely chopped fresh parsley, table salt, ground black pepper, and 4 tablespoons of softened unsalted butter. Mix well until all ingredients are thoroughly incorporated.

6. Sear Beef Tenderloin

Once the roast reaches the desired temperature, heat vegetable oil in a 12-inch heavy-bottomed skillet over medium-high heat until it just starts to smoke. Sear the roast on all four sides, about 1 to 2 minutes per side, creating a flavorful crust.

7. Rest and Serve

Transfer the roast to a carving board and spread 2 tablespoons of the flavored butter over the top. Let it rest for 15 minutes to allow the juices to redistribute, ensuring maximum tenderness. After resting, remove the twine, cut the roast crosswise into 0.5-inch-thick slices, and serve with the remaining flavored butter.