1. Trim any silver skin and excess fat, then tie the roast with butcher’s twine at one and one half-inch intervals.

2. Combine softened butter, one tablespoon olive oil, minced garlic, herbs, salt, and pepper into a rub and coat the entire tenderloin.

3. Place the seasoned roast on a wire rack over a baking sheet and rest uncovered at room temperature for a minimum of two hours.

4. Preheat oven to two hundred fifty Fahrenheit. Slow-roast for one to one and a half hours, or until internal temperature reaches one hundred twenty Fahrenheit.

5. Remove roast and set oven to four hundred fifty Fahrenheit. Heat remaining olive oil in a skillet until smoking.

6. Sear the tenderloin on all sides in the screaming-hot skillet for thirty to sixty seconds per side until a deep crust forms.

7. Return skillet to the oven for four to six minutes.

8. Transfer to a clean rack, cover loosely with foil, and rest for fifteen to twenty minutes.

9. Remove twine, slice against the grain, and sprinkle with flaked sea salt before serving.