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.