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Step 1
Tie the beef: Using kitchen twine, tie beef tenderloin crosswise at 1 ½ inch intervals.
Step 2
Pat dry: Pat dry with paper towels on all sides.
Step 3
Season: Sprinkle it evenly with kosher salt.
Step 4
Rest: Transfer onto a plate, cover it with stretch film and let it sit on the counter for one hour.
Step 5
Preheat the oven: Preheat oven to 300 degrees F. Place a wire rack in a sheet pan and set it aside.
Step 6
Prep for roasting: Pat dry the now-rested beef tenderloin. Sprinkle it with black pepper and spread it with butter on all sides, ensuring it's evenly distributed. Transfer it onto the wire rack.
Step 7
Roast: Roast for 45-55 minutes or until the thickest part of the meat registers 125 degrees (for rare) on a digital thermometer, or 55-65 minutes or until the internal temperature is 135 degrees F (for medium-rare). Be sure to flip the roast halfway through the roasting process.
Step 8
Sear: Heat oil in a large skillet (or a cast iron skillet) over medium-high heat until smoking hot. Sear tenderloin on all four sides for 1-2 minutes on each side (for a total of 5-8 minutes) until browned.
Step 9
Rest: Transfer the roasted beef tenderloin onto a cutting board and spread with 2 tablespoons of roasted garlic butter. Let it rest, uncovered, for 10-15 minutes.
Step 10
Slice: Remove kitchen twine and slice in ½-inch thick slices.
Step 11
Serve: Serve with more roasted garlic butter on the side.
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