1 whole beef tenderloin (about 6 lb.), trimmed of the chain and of excess fat and sinew (Ask your butcher to do the trimming for you if you prefer)
2 tablespoons of vegetable or cooking oil
Sea Salt and freshly ground black pepper
6 sprigs fresh rosemary
6 sprigs fresh oregano
6 sprigs fresh thyme
Pre-heat your oven to 250°F.
Drizzle the oil evenly over the roast.Season the beef generously with salt and pepper and rub it evenly over the surface of the roast.
Fold the thin tail piece under to create an even thickness along the roast.
Tie the roast with butcher’s twine at regular intervals to help it hold its shape during cooking.
Put the herbs in the bottom of a roasting pan and cover with a wire rack.
Put the beef in a roasting pan and roast until an instant-read thermometer inserted into the thickest part reads 130°F for medium rare. This will usually take about 2 hours but begin watching it after about 1 1/2 hours to make sure the roast does not overcook.
When the desired internal temperature has been reached, remove from the oven and tent with foil for about 30 minutes to rest. Carve into desired serving pieces and serve with your favorite sauces.