Roast Beef Tenderloin 2

2 kg trimmed centre-cut beef tenderloin
½ tbsp olive oil
4 tsp SIDS SALT & PEPPER
6 cloves garlic, minced
1-2 tbsp fresh rosemary leaves, chopped
Kitchen Twine
1 tbsp rice bran oil

Let tenderloin sit at room temperature for 1 hour before cooking.
Preheat oven to 230°C.
Pat dry the tenderloin with paper towels then rub with olive oil and generously season with SIDS SALT & PEPPER.
In a small bowl mix together minced garlic and chopped rosemary then rub all around the tenderloin.
Place tenderloin over pieces of precut kitchen twine spaced 2 cm apart and tie them closed. You can also ask the butcher to tie the tenderloin for you.
Heat rice bran oil in a 30 cm cast iron pan over medium-high heat.
When oil is hot, add tenderloin and sear for about 3-4 minutes per side, until browned all around.
Transfer pan to the oven and continue to cook for 25-30 minutes, until internal temperature reaches 54°C. Cooking time can vary depending on your oven and the thickness of your tenderloin so always check for desired doneness using a meat thermometer.
Remove pan from oven (be careful of the HOT handle) and transfer meat to a cutting board.
Tent a piece of foil over the tenderloin and let rest for 10-15 minutes before cutting.
Cut into 1 cm slices and serve.