See kenjilopezalt's technique for achieving a medium-rare tenderloin (from edge to edge) with a browned and flavorful crust.
Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it'sOnce the meat is done, all you've got to do is put a sear on it. With a steak, I'll generally do that in a large skillet on the stovetop. If your tenderloin is small enough, you can do it the same way, basting it with butter, shallots, and thyme for extra flavor and richness.
Knowing this, I decided to pretreat my meat in two different ways: salting heavily, and a lengthy rest. Resting the meat after salting offers its own obvious advantage: partial dehydration of the exterior. As I talked about Once the whole tenderloin had been slow-cooked, I decided to try to bring some of the flavor and richness of the pan-seared version to the oven-roasted version, figuring that some browned butter might also help it brown faster while providing a lubricating and insulating layer of fat on the exterior.
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