Ingredients:

  • Beef Tenderloin Roast: 3-4 lbs (1.4-1.8 kg), trimmed of silver skin
  • Olive Oil: 2 tablespoons (30 ml), extra virgin
  • Salt: 2 tablespoons (36 g), kosher or sea salt
  • Black Pepper: 1 tablespoon (8 g), freshly ground
  • Fresh Rosemary: 2 sprigs, roughly chopped
  • Garlic: 4 cloves, minced

Instructions:

  1. Pat the tenderloin dry with paper towels. Season generously with salt, pepper, rosemary, and garlic. (Consider tying the roast with kitchen twine at 2-inch intervals to ensure even cooking).
  2. Heat olive oil in a large cast-iron skillet over high heat until shimmering. Sear the tenderloin on all sides until deeply browned (about 2-3 minutes per side).
  3. Transfer the skillet to a preheated oven (400°F/200°C). Roast until the internal temperature reaches 130°F (54°C) for medium-rare (adjust for desired doneness).
  4. Remove the tenderloin from the oven and let it rest, uncovered, for at least 10 minutes before slicing. Resting allows the juices to redistribute.
  5. Slice the tenderloin against the grain into 1/2-inch thick slices. Serve immediately.