Ingredients:

  • 4.5 lb center-cut beef tenderloin or ribeye roast
  • 2 tbsp coarse kosher salt
  • 1 tbsp coarsely cracked black peppercorns
  • 0.5 cup unsalted butter, softened
  • 6 cloves garlic, minced into a paste
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, minced
  • 1 tbsp fresh sage, minced
  • 1 tsp lemon zest

Instructions:

  1. Pat the beef completely dry with paper towels. Season aggressively with salt and pepper on all sides. Allow the meat to temper at room temperature for 60 minutes to ensure even cooking.
  2. In a small mixing bowl, combine softened butter, minced garlic, rosemary, thyme, sage, and lemon zest to create the garlic-herb compound rub.
  3. Slather the entire surface of the beef with the butter mixture, ensuring an even coating for the crust.
  4. Preheat oven to 250°F (120°C). Place the beef on a roasting rack in a heavy-duty pan. Roast until a digital thermometer reads an internal temperature of 115°F (46°C) for medium-rare.
  5. Remove the roast from the oven and tent loosely with foil. Increase oven temperature to 500°F (260°C).
  6. Return the beef to the high-heat oven for 5–8 minutes until the exterior forms a mahogany-colored, shattering crust. Remove and rest for 15 minutes before carving against the grain.