Slow-Roasted Beef Tenderloin with Thyme
- About 25 sprigs fresh thyme
- 1 whole beef tenderloin (about 6 lb.), trimmed of the chain and of excess fat and sinew
- Kosher salt and freshly ground black pepper
Heat the oven to 250°F. Season the beef generously with salt and pepper. Fold the thin tail piece under itself to create a roast of even thickness. Using twine, tie the beef at regular intervals to help it hold its shape during cooking. Tuck the thyme beneath the twine all the way around the beef...