Perfect Roast Beef Tenderloin Recipe

Adapted from a recipe found at Bon Appetit

4.84 from 6 votes

1 beef tenderloin trimmed
Coarse kosher salt
1/4 C olive oil plus more for searing
1 tsp black pepper
2 Tbsp minced fresh parsley
1 tsp minced fresh thyme
2 cloves minced garlic to lessen the garlicky bite, you could cook it slowly in the oil over medium heat for a minute or two, then let the oil cool with the garlic in it

Tie (or have your butcher tie) the tenderloin into a mostly uniform shape, with the tail-end folded up under the roast to help form a uniform thickness.
Salt the tenderloin generously and place in the freezer until the outside is chilled and well firm (partially frozen), about 30°F (-1°C).
Preheat an oven to 225°F (107°C).
Preheat a cast-iron skillet, heavy roasting pan, or griddle to 450°F (232°C)—use IRK-2 or another IR thermometer to temp the pan.
Add 1-2 Tbsp oil.
Sear the tenderloin on all sides until well browned—about two minutes per side.
Rub the tenderloin all over with the paste made of the oil, pepper, parsley, thyme, and garlic.
Place the roast on a wire rack set in a baking sheet.
Insert your RFX MEAT probe, being sure to insert it up to the minimum immersion line, into the thickest section, and place the roast in the preheated oven.
Set the high-temp alarm on your ThermoWorks App for 125°F (52°C) for medium rare (higher for more well-done) and cook the roast.
When the timer sounds, verify the temperature with your Thermapen ONE. If the lowest temperature seen is 125°F (52°C), remove it from the oven and allow it to rest on the counter for 5-10 minutes before slicing and serving.

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