1-First Step: One day before roasting, pat the Beef Tenderloin dry with paper towels. Tie it with butcher’s twine every 2 to 3 inches for even cooking. Coat the tenderloin with 1 tablespoon olive oil, then season generously with kosher salt and ground black pepper. Sprinkle 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried rosemary) and 1 tablespoon finely chopped fresh thyme leaves (or 1 teaspoon dried thyme) over the meat.

2-Second Step: Place the tenderloin on a foil-lined baking sheet. Refrigerate uncovered overnight so the surface dries for better crust formation.

3-Third Step: On roasting day, remove the Beef Tenderloin from the fridge two hours before cooking so it reaches room temperature. Preheat the oven to 225°F with a rack in the center of the oven.

4-Fourth Step: Dot the tenderloin with 2 tablespoons cold unsalted butter, diced into small cubes. Roast at 225°F for 60 to 70 minutes, or until the internal temperature reaches 115 to 120°F. Use a meat thermometer for accuracy, and avoid opening the oven during this time.

5-Final Step: Increase the oven temperature to 450°F. Roast again for 10 to 15 minutes, until the internal temperature reaches 130°F for medium-rare and the crust is browned and crispy. Remove from the oven and tent lightly with foil. Let it rest for 10 minutes before slicing into 1 ½-inch thick steaks. Serve with creamy horseradish sauce or your preferred accompaniments.