Step 1

Trim - remove the silvers skin and excess fat from the tenderloin if a butcher has not done so already. Use a sharp knife to carefully cut away fat and silver skin from meat.

Step 2

Pat Dry - Before adding the herbs and salt, pat roast with paper towels to remove excess moisture.

Step 3

Tie - Wrap the smaller ends of the roast under the larger middle. Tie it up in several spots so it will cook more evenly. Cut off excess twine.

Step 4

Sprinkle with Herbs - Sprinkle coarse sea salt over entire roast, including the ends. Follow with dried thyme and garlic powder. Press herbs down so they will stick to the meat.

Step 5

Sear - Add the beef to a large cast iron skillet and drizzle olive oil over the top. Place in a 475ºF oven for 10 minutes to sear the meat, then lower the temperature to 300 degrees.

Step 6

Roast - Cook roast uncovered in the oven at 300ºF. Check temperature with an instant-read thermometer every 10 minutes. If your roast is bigger or smaller the cooking time will vary.

Step 7

Check Temperature - Remember to cook to temperature, not to time. Take the roast out of oven when the temperature in the middle of the tenderloin reaches 5 to 10 degrees BELOW your desired doneness.

Step 8

Rest - Remove tenderloin from oven with tongs and place on a cutting board. There's no need to cover it with aluminum foil or it will sweat. Let it rest for at least 10 minutes before carving into 1 inch slices. *Remember to remove the twine before carving.

Step 9

Mix all ingredients together in a small bowl. Refrigerate until time to serve alongside tenderloin slices.