Ingredients
- 2 tsp. minced fresh rosemary
- 1 (2-lb.) center-cut beef tenderloin, tied with twine at 1½" intervals
- 0.5 c. (1 stick) butter, softened
- 1 small shallot, minced
- 1 tbsp. finely chopped parsley
- 1 tbsp. neutral oil (such as canola or vegetable)
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