First, score the tenderloin and sprinkle liberally with kosher salt. Let sit in fridge for 1 hour. Then, pat dry, blow dry on cool for 1 minute and add seasoned salt.

Secondly, preheat an oven safe pan for 3 minutes on high. Add a drizzle of olive oil and sear for 2-3 minutes on each side.

Add the butter, chives, parsley, dijon, crushed peppers, balsamic, soy sauce and tiny pinch of salt to a food processor. Then, pulse until smooth.

Add the butter all over the tenderloin and roast at 300F until internal temperature reaches 130-135F. Mine took 25 minutes. My thermometer broke so I did the hand check.

Let tenderloin rest.

In the pan you roasted the tenderloin in, add in your shallot and sauté for 3 minutes on medium.

Add in wine and broth. Let it reduce on medium to 1/3. Add in crème fraîche and mix. Cook for 1 more minute and turn heat off.

Lastly, slice your roast, serve over potato puree and add the sauce.