Scale

3 to 4 lb whole beef tenderloin, trimmed

Kosher salt, to taste

Freshly ground black pepper, to taste

3 cloves garlic, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

2 tbsp olive oil or softened butter

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1. Bring beef to room temperature and pat dry.

2. Rub all sides with olive oil or butter.

3. Season generously with salt, pepper, garlic, rosemary, and thyme.

4. Sear the beef in a hot skillet on all sides until golden.

5. Transfer to a 425°F (220°C) oven and roast to desired doneness.

6. Remove and rest under foil for 15 minutes.

7. Slice and serve warm.

Use a meat thermometer for best results.

Let the roast rest after cooking to keep it juicy.

Season a day ahead for even more flavor.