2 poundBeef Tenderloin Roast (chateaubriand)or larger depending on needs
2teaspoonskosher salt
2teaspoons unsalted buttersoftened
1teaspoonblack pepper
1teaspoon refined avocado oilor other smoke point oil, such as canola.
For Garlic Herb Butter
4tabelspoonsunsalted buttersoftened
1clovegarlic, pressed or finely minced
1teaspoonchopped fresh rosemary
1teaspoonchopped fresh thyme
Instructions
Fit a rack inside a rimmed baking sheet. Season the roast liberally with kosher salt and tie with kitchen twine crosswise in 1.5 inch intervals. If time allows, place in the fridge on the rack in the fridge for up to 24 hours. One hour before cooking, remove from fridge and allow to sit at room temperature for 1 hour.
Preheat oven to 300 degrees, move oven rack to center of the oven.
Pat roast dry with paper towels, season with pepper and spread 2 tablespoons of softened butter evenly all over it.
Transfer to oven and roast until center of the roast reaches 120 degrees F (for medium rare) or 130 F (for medium) on an instant read thermometer. This will take about 35 (medium rare) to 50 minutes. Use an instant read thermometer to know exactly when it is done.
Heat oil in a cast iron skillet or dutch oven. When oil is hot, sear roast on all sides, 1-2 minutes per side, until it has a brown crust.
Remove roast to rest for 15 minutes. Remove twine and spread more butter over the top. Cut into 1/2 inch slices and serve.
Notes
Leftovers can be stored in the fridge for 3-5 days.