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1
Start by adding the garlic and herbs to a food processor.
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2
Pulse to break down all of those ingredients into a workable garlic and herb paste.
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3
Add a dash of oil if things are getting stuck, or turn it off, remove the lid, and stir the herbs, continuing to pulse until everything is finely chopped.
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4
Once finely chopped, remove the blade from the food processor, then add in the remaining oil, salt and pepper.
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5
Scrape the sides of the bowl, mix and get a nice paste out of this mixture.
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6
Unwrap the beef, and rub that paste all over the beef.
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7
Make sure you get the top, bottom, and sides.
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8
Wrap the beef back up in the butcher paper, seal it, and place in the refrigerator overnight.
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9
When you are ready to cook the beef, take it out of the refrigerator, and let it rest on the kitchen counter for at least one hour.
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10
You want the beef to come up to room temperature.
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11
Set the beef onto a roasting rack and put the rack into a roasting pan.
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12
Preheat your oven to 450 F. Your goal here is to blast the beef on high heat to start a nice crust, then we will reduce the heat and continue cooking until it reaches the temperature you like your meat, in my case, a medium rare.
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13
So once your oven is preheated, place the roasting pan into the oven, and cook at 450 F for 20 minutes.
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14
After 20 minutes, reduce the heat to 350 F. Cook until you have reached an internal temperature (use a meat thermometer) of 127 F or so.
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15
When you pull it out and let the meat rest, the internal temperature will rise, and should get you into the 130-135 F range where it is medium rare.
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16
If you want your meat medium, keep it in the oven for just a few more minutes, until the internal temperature reaches 137 F. Then as it rests it will get to 140-145 F.
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17
Remove the meat from the oven and let it rest, tented with aluminum foil, for at least 15-20 minutes.
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18
Once rested, move the beef onto a cutting board, and slice into your desired thickness.
