Beef Tenderloin, slow roasted

I prepare meals that will be tasty flavor explosions. I try out all kinds of foods and recipes and adapt them to my own tastes. I've rated the ones I've tried and some are 5 stars.

1 center-cut trimmed beef tenderloin, 2 to 3 pounds ( 900 g to 1.4kg; see note)

Kosher salt and freshly ground black pepper

4 tablespoons (57g) unsalted butter

4 sprigs thyme

1 shallot, roughly sliced

Finely minced chives, for serving

Coarse sea salt, such as fleur de sel or Maldon, for serving

1 recipe Horseradish Cream Sauce, for serving

Directions at seriouseats.com

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