Serves: 8. Per serving: 258 calories, 35 g protein
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2 pounds beef tenderloin, patted dry
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1 tablespoon plus 2 teaspoons avocado oil
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2 teaspoons chopped fresh rosemary
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1 teaspoon chopped fresh thyme
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2 cloves garlic, grated on a Microplane
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Fine sea salt and freshly ground black pepper
- Rub the meat all over with the 2 teaspoons oil, then rub with the rosemary, thyme, and garlic. Cover and refrigerate for at least 1 hour or up to overnight. Let the meat stand at room temperature for 30 to 60 minutes before cooking.
2. Preheat the oven to 300°F; line a rimmed baking sheet with parchment paper and place a wire cooling rack on top. Season the meat generously with salt and pepper. Using kitchen twine, tie the beef at 1-inch intervals. Place the meat on the baking sheet and bake until an instant-read thermometer inserted into the thickest part reads 125°F, 45 to 55 minutes, turning over halfway through.
3. Preheat a large cast-iron skillet over high heat. When it’s hot, add the 1 tablespoon oil and swirl to coat the bottom of the 58
skillet. Add the beef tenderloin and cook, turning with tongs, until it’s seared all over, 2 to 3 minutes. Transfer the beef to a cutting board, loosely tent with foil, and let it rest for 10 to 15 minutes.
4. Cut off the twine, slice the roast, and serve, or let it cool completely, wrap it, and refrigerate it to serve cold.
