– beef tenderloin roast – sea salt – italian seasoning
Sprinkle all sides of the tenderloin with kosher salt and Italian Seasoning (and black pepper if you’d like) and place in a casserole dish, roasting pan, rimmed baking sheet, or large container.
Refrigerate up to 12 hours, open to the air to dry brine. If you don’t have time to dry brine the meat, you can proceed to cooking it once you’ve seasoned it.
When you’re ready to cook, preheat the oven to 425 degrees F. Add 3 to 4 tablespoons of avocado oil to a large cast iron skillet and heat to medium-high heat.
Transfer the beef tenderloin to the hot skillet and sear for 3 to 4 minutes per side on all 4 sides, or until the whole tenderloin has a golden-brown crust on the outside of the roast.