Herb and Butter Roasted Beef Tenderloin
3.5 pounds beef tenderloin, trimmed and tied
2 Tablespoons extra virgin olive oil
1 Tablespoon kosher salt
2 teaspoons cracked black pepper
8 Tablespoons butter, softened
1 Tablespoon minced fresh chives
1 Tablespoon minced fresh parsley
1 Tablespoon minced organic fresh rosemary
2 Tablespoons minced garlic
1 teaspoon black pepper
Preheat the oven to 500° F. Remove the tenderloin from the refrigerator 30 minutes before cooking. Rub the tenderloin all over with the olive oil and sprinkle with the kosher salt and cracked black pepper.
Add the butter, chives, parsley, rosemary, garlic and pepper to a small bowl and mix to combine. Set aside.
Place the tenderloin onto a baking sheet and roast in the oven for 10 minutes. Remove the tenderloin from the oven and use a spatula to coat the tenderloin all over with the butter mixture.
Lower the oven temperature to 425° F. Place the tenderloin back into the oven and roast for 18 minutes more or until the internal temperature reaches 125° F when checked with an instant read thermometer.
Let the tenderloin rest for 10 minutes before slicing. Slice the tenderloin into ¼ inch slices and serve with the pan juices.