Beef tenderloin (or any preferred cut)
Quality salt (kosher or sea salt)
Optional: pan rub
Pan Rub (for 2–3 lbs beef):
1 cup granulated garlic
2 cups granulated onion
2 cups coriander
1/2 cup smoked or sweet paprika
1/4 cup dried yellow mustard
1/4 cup fine kosher or sea salt
4 Tbsp. fine black pepper
Preparation
Prepare the meat by generously seasoning it with salt; apply the pan rub if desired. Set up for cooking low and slow by preheating the oven to its lowest setting, around 170 degrees F. Place the meat on a rack in a pan for full air circulation, then leave the oven door slightly cracked.
Cook slowly while monitoring the internal temperature of the meat. For beef, cook to 135 degrees for medium-rare. For poultry, cook to 150–155 degrees. For vegetables, cook to around 185 degrees. The cooking time for a beef tenderloin is from 2 to 4 hours depending on the size. Smaller items may take less time.
When the meat reaches the desired temperature, finish it with a high-heat sear. Heat a pan until smoking, then sear all sides to develop a crust. Rest the meat 5 minutes. Slice and enjoy perfectly even doneness from edge to edge!