1 trimmed whole beef tenderloin, about 31⁄2 pounds
1 tablespoon Aromatic Salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups fine sea salt
1 cup finely chopped fresh herbs (mixture of rosemary, sage, thyme and parsley)
1 lemon for zesting
Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F
Place the tenderloin on a cutting board. Turn the small, narrow tail-end of the tenderloin under to help create an equal thickness. Using the butcher’s twine, tie the entire length of the tenderloin in 1 to 1 1/2 -inch intervals. (The goal is to create even cooking time throughout the roast by having the thickness as equal as possible from end to end.) Pat the tenderloin dry and season with the Aromatic Salt and pepper.
Place a half sheet pan in the oven and heat for 5 minutes. Add the oil and heat for 30 seconds more. Place the tenderloin on the hot sheet pan and return to the oven.
Using tongs, roll the tenderloin and brown evenly. Continue roasting for about 20 – 25 minutes,
checking the temperature every 5 minutes until the internal temperature of the middle section of the tenderloin reaches 120˚F. This will allow for a range of doneness, rare in the mid-section progressing to well-done on ends. Remove from oven, cover, and allow to rest for 10 minutes.
Put the salt and herb mixture onto a sheet pan and toss together. Hold the lemon over salt mixture and zest. Toss again to combine well. Aromatic Salt an be used immediately or left out at room temperature to dry for 48 hours, then left in the refrigerator for future use.