Slow-Roasted Beef Tenderloin

Instructions

1. Pat tenderloin dry with paper towels and season generously with salt and pepper; rub with olive oil and 2 tbsp softened butter.
2. Roast at 275°F (135°C) for 40-50 minutes until the internal temperature reaches 120°F for medium-rare.
3. Rest the meat 10 minutes, then sear in a screaming-hot skillet with remaining butter, garlic, and rosemary for 2-3 minutes per side to brown the crust.
4. Rest 5 minutes, slice, and serve with the herb butter.