Herb-Crusted Beef Tenderloin Feast

1. Prepare the Tenderloin

Begin by preparing the tenderloin. Cut the beef crosswise at the base of the head, creating two roasts. Tie the head of the first roast at 1-inch intervals using kitchen twine. For the second roast, tuck the tail end underneath by 3 to 5 inches to form an even shape, then secure it by tying it with kitchen twine at 1-inch intervals.

2. Salt the Roasts

Sprinkle each roast with 1 tablespoon of kosher salt. Wrap each roast tightly in a double layer of plastic wrap and refrigerate for at least 12 hours and up to 24 hours. This salting process allows the seasoning to penetrate deeply, ensuring a flavorful roast.

3. Preheat the Oven

When ready to cook, adjust your oven rack to the middle position and preheat the oven to 250 degrees Fahrenheit. Place a wire rack inside a rimmed baking sheet. Unwrap the roasts and season them generously with freshly ground black pepper.

4. Roast the Beef

Place the roasts on the prepared wire rack. Roast the tail-end piece for 1 hour 20 minutes to 1 hour 40 minutes, and the head-end piece for 1 hour 40 minutes to 2 hours. Roast until the meat reaches an internal temperature of 125 degrees for medium-rare, or 130 degrees for medium. Once done, transfer the roasts to a carving board and tent them loosely with aluminum foil. Allow them to rest for 20 minutes. This resting period is crucial as it lets the juices redistribute throughout the meat, resulting in a tender and flavorful roast.

5. Sear the Roasts

After resting, pat the roasts dry with paper towels. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until it’s just smoking. Sear the roasts on all sides until they are well-browned, which should take about 5 to 7 minutes. Transfer the seared roasts back to the carving board, remove the kitchen twine, and slice the meat into ½ inch thick slices. Serve immediately.