The day before roasting, prepare the beef tenderloin. Use paper towels to pat the entire surface of the beef tenderloin as dry as possible. Secure with butchers twine every 2-3 inches along the length of the beef tenderloin for even roasting. Drizzle olive oil over top, then rub to coat the entire surface of the roast. Generously season with kosher salt and ground black pepper; a good rule of thumb is 1 teaspoon kosher salt per pound of beef. Sprinkle the finely chopped rosemary and thyme over top. Place the prepared roast on a foil-lined rimmed baking sheet, then transfer to the refrigerator. Refrigerate overnight, uncovered.

2 hours before you’d like to begin roasting your beef tenderloin, transfer it from the refrigerator to the kitchen counter, allowing it to come to room temperature for even cooking. When you’re ready to begin roasting your beef tenderloin, preheat the oven to 225 degrees F, ensuring a rack is situated in the center position of your oven. Dot butter over the top of the beef tenderloin.

For the most precise results, use a digital meat thermometer with a probe; insert the probe in the thickest part of the roast and set the digital thermometer on the countertop near the oven. Transfer the prepared beef tenderloin to the oven. Roast until the thermometer registers an internal temperature of 115-120 degrees F, about 60-70 minutes. (Alternately, you can use an instant-read meat thermometer to check for doneness.) Remove the roasted beef tenderloin from the oven.

Increase the oven temperature to 450 degrees F. Once the oven comes to temperature, place the roast back in the oven and roast until the thermometer registers an internal temperature of 130 degrees F, about 10-15 minutes (for medium-rare doneness – refer to the recipe notes, below, for more guidance on different beef tenderloin temperatures).

Once the beef tenderloin reaches your desired temperature, remove from the oven and tent with a piece of foil. Rest 10 minutes before slicing and serving. I like to trim off the butchers twine and slice the roasted beef tenderloin into 1 ½-inch steaks. We like to serve with a sprinkling of smoky finishing salt and creamy horseradish sauce, but a vibrant sauce like chimichurri is also fantastic. Enjoy!