1-First Step: Prepare the roast the day before Start by patting the beef tenderloin dry with paper towels. This matters because moisture on the surface can keep the meat from browning well. Tie the roast with butcher’s twine every 2 to 3 inches so it holds a round, even shape while cooking. If one end is thinner, tuck it under slightly before tying. Next, drizzle the roast with 1 tablespoon olive oil and rub it all over the surface. Season generously with kosher salt, using about 1 teaspoon per pound of meat, and add plenty of ground black pepper. Sprinkle the rosemary and thyme over the top so the herbs cling to the oil. Set the roast on a foil-lined rimmed baking sheet and refrigerate it uncovered overnight.

2-Second Step: Bring the beef to room temperature Two hours before roasting, remove the beef tenderloin from the refrigerator and let it sit on the kitchen counter. This helps the meat cook more evenly from edge to center. While it comes up to temperature, preheat the oven to 225°F and place a rack in the center position. Before the roast goes in, dot the top with the 2 tablespoons of cold butter cubes. The butter melts slowly and adds richness as the roast cooks.

3-Third Step: Roast low and slow Place the beef in the oven and roast at 225°F until the internal temperature reaches 115 to 120°F. For a 3 to 3 1/2 pound roast, this usually takes about 60 to 70 minutes. A digital thermometer probe is the best tool here because you can check the temperature without opening the oven. Insert the probe into the thickest part of the meat for the most accurate reading. Do not rush this part. Low heat is what keeps a beef tenderloin juicy and soft instead of dry.

4-Fourth Step: Raise the heat for browning Once the roast reaches 115 to 120°F inside, increase the oven temperature to 450°F. Return the beef to the oven and roast for another 10 to 15 minutes. This final burst of heat builds a golden-brown herb crust and brings the internal temperature to about 130°F for medium-rare. If you prefer your beef a little more done, let it climb a few degrees higher, but remember that beef tenderloin is lean. Pulling it too far past medium-rare can make it less juicy.

5-Final Step: Rest, slice, and serve Remove the roast from the oven and tent it loosely with foil. Let it rest for 10 minutes so the juices settle back into the meat. Then remove the twine and slice the beef tenderloin into 1 1/2-inch thick steaks. Serve it warm with creamy horseradish sauce or your favorite sides. For a hearty dinner spread, this roast also pairs nicely with creamy beef and bowtie pasta when you want a comforting make-ahead side or a second meal idea for the week.