SLOW ROASTED BEEF TENDERLOIN

Slow Roasted Beef Tenderloin image

Number Of Ingredients 5

3 pounds Center-cut trimmed beef tenderloin
4 tablespoons Unsalted Butter
4 sprigs thyme, fresh
1 clove Shallot, roughly sliced
3 tablespoons Chives, finely minced

Steps:

1. THE DAY BEFORE: tie tenderloin at 1-inch intervals with butcher's twine. Season generously with kosher salt and fresh pepper. Transfer to wire rack in foil-lined rimmed baking sheet and refrigerate uncovered overnight and up to 2 nights.
2. Preheat oven to 225'F. Place baking sheet with rack and tenderloin in oven and roast until internal temp registers 120 to 125'F, 1 1/2 - 2 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.
3. Heat butter, swirling, in a large skillet or flat-top over high heat until foam subsides and butter turns a nutty brown. Add tenderloin, shallots and thyme and cook, turning occasionally and spooning hot butter over roast, until meat is weel-browned on all sides and internal temperature registers 125' for rare or 130' for medium-rare, about 1 1/2 minutes.
4. Transfer to a cutting board and allow to rest for 5 minutes. Slice into 1/2 inch slices, sprinkle with chives and coarse sea salt. Serve with Horseradish Cream Sauce.