Instructions

• Sprinkle all sides of the 13 to 5-lb beef tenderloin roast with sea salt and place it uncovered in a casserole dish or large Tupperware. Refrigerate up to 12 hours.
• Two hours before cooking, remove the tenderloin from the refrigerator and set it on the counter to come to room temperature. Sprinkle the whole roast evenly with Italian Seasoning.
• Preheat the oven to 425°F (218°C).
• Place a cast-iron or other heavy skillet on the stove and heat it over medium-high until very hot (about 375–390°F if you have an infrared thermometer).
• Transfer the beef tenderloin to the hot dry skillet and sear for 3 to 4 minutes per side, turning to brown all sides and the ends, until the exterior develops a golden-brown crust.
• Move the skillet with the seared tenderloin into the preheated oven. Roast until an instant-read thermometer inserted into the thickest part reads: 115–120°F for rare (about 10–15 minutes), 120–125°F for medium-rare (about 12–18 minutes), or 130–135°F for medium (about 18–25 minutes). Times are approximate—use the thermometer for accuracy. The internal temperature will rise another 5–10°F while resting.
• Remove the tenderloin from the oven and transfer it to a cutting board. Let it rest, uncovered or lightly tented, for 15 minutes.
• Cut the strings off the roast, slice the tenderloin into 1/2-inch slices, and serve.