1 butterflied beef tenderloin, about 2 ¼ pounds
1 tablespoon minced garlic
½ tablespoon minced ginger
½ tablespoon each minced: tarragon, rosemary, parsley
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper
3 pieces of butcher’s twine
2 tablespoons butter
1. On a clean work surface, lay out the tenderloin. Evenly distribute the garlic, ginger, tarragon, rosemary, and parsley on the surface. Drizzle with the olive oil. Season well with black pepper and a little bit of salt. Tightly roll up the tenderloin lengthwise, jelly-roll style.
2. Secure the ends and center by tying with butcher’s twine.
3. Allow to marinate at least 2 hours to overnight.
4. In a large cast iron skillet over high heat, add the butter. Season the exterior and sear all sides of the tenderloin in the butter until they are golden brown. Transfer the tenderloin to a 350-degree convection oven (or 375 degrees conventional) and cook until its internal temperature is between 110 and 115 degrees F, about 15 minutes. Allow to rest 15 minutes, remove the strings, slice and serve.