š Instructions
= Recipe
1. The day before: Using butcher's twine, tie 2-3 lb center-cut trimmed beef tenderloin (900gā1.4kg) at 1-inch intervals. Season generously with kosher salt and black pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.
2. When ready to cook: Adjust oven rack to center position and preheat oven to 225Ā°F. Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120ā125Ā°F, 2-3 hours. Remove and let rest at room temperature 10 minutes. Cut and remove twine.
3. To finish under the broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat 4 tbsp unsalted butter in a medium skillet over high heat until foaming subsides and butter turns light nutty brown. Add 4 thyme sprigs and 1 shallot (roughly sliced) and stir. Pour butter mixture over tenderloin and coat all surfaces. Remove shallots from top surface. Broil, turning every 30 seconds, until well browned on all sides and internal temperature registers 125Ā°F for rare or 130Ā°F for medium-rare, about 2 minutes total.
4. Transfer to a cutting board and rest 5 minutes. Slice into 1/2-inch slices, sprinkle with finely minced chives and coarse sea salt, and serve with Roquefort sauce.
