Take the beef tenderloin out of the refrigerator about 45 minutes to 1 hour before roasting to bring it to room temperature.
Preheat the oven to 300°F.
Spread 2 tablespoons of butter on the roast and season liberally with salt and pepper.
Place the roast on a rack on top of a baking sheet and bake for 20 to 25 minutes per pound for rare, or about 30 to 35 minutes per pound for medium rare, checking the internal temperature with a thermometer. When the roast reaches the desired temperature, remove it from the oven.
Heat 2 tablespoons of butter in a skillet over medium-high heat. Place the roast in the skillet and sear all sides until it is evenly browned.
Remove the roast from the skillet and allow it to rest for 15 minutes before slicing and serving.
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Recipe Tips
If you are not using a rack, be sure to flip the roast over when cooking.