Serves 12

For the Roast Beef:

4 lbs. center-cut beef tenderloin, trimmed & tied
2 tsp. salt
1 tsp. freshly ground black pepper
2 tbsp. olive oil

For the garlic butter:

6 tbsp. butter, softened
6 garlic cloves, minced
1 tsp. fresh rosemary, leaves finely chopped
1 tsp. fresh thyme, leaves finely chopped

Remove the beef tenderloin from the refrigerator and allow it to come to room temperature.

Preheat the oven to 425

In a small bowl, mix together the butter, garlic, rosemary, and thyme. Set aside.

Slice the beef tenderloin in half, then trim and tie it up (or ask this to be done by the butcher). Season both sides of the roasting joint with salt and pepper.

Heat the olive oil in a large ovenproof pot over a medium/high heat. Add the beef and sear until brown on all sides, this will take around 10 minutes.

Spread the herb butter over the top side of the beef, then place the entire pot into the oven. Roast the beef for 15-20 minutes, depending on how you like your meat cooked.

Remove the pot from the oven and place the beef onto a cutting board. Allow the beef to rest for 10 to 15 minutes before slicing and serving.

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