Ask your butcher to do the work for you. (Any good supermarket butcher will know what “trimmed and tied” means.) You’ll just need to smear it with a bit of olive oil, season it and pop it into the oven. An instant-read thermometer is a great way to guarantee a perfect roast. 

Active time: 10 minutes

Tenderloin

2 tsp. kosher salt

1 Tbsp. ground pepper

1 (3½-pound) beef tenderloin roast, trimmed and tied

1 Tbsp. extra-virgin olive oil

Bleu cheese butter

½ cup (1 stick) unsalted butter, softened

5 ounces crumbled bleu cheese

Preheat oven to 450 degrees.

Tenderloin: In a small bowl, blend salt and pepper. Place tenderloin on a rack in a roasting pan or on a high-sided baking sheet lined with foil. Pat meat dry and rub on all sides with the olive oil, then pat seasonings on, taking care to get the bottom and sides of the tenderloin. Let sit at room temperature for about 15 minutes.

Bleu cheese butter: While the meat sits, mash butter and bleu cheese together in a bowl. If you’re making it the day of the meal, serve it from the bowl. If you’re making this 

several days before the meal, dump the butter onto one end of a 12-inch-square piece of parchment or waxed paper, then roll it up, forming a log, and twist the ends to contain the butter. (It should look like a giant Tootsie Roll.) Wrap in plastic and refrigerate up to one week.

Roast beef for 40 to 50 minutes (timing will depend on the shape of your tenderloin), or until it reaches 130 degrees for medium-rare. Let the roast rest 10 minutes before slicing into inch-thick rounds.

Unwrap bleu cheese butter and slice into ½-inch-thick discs. Serve meat warm, and pass butter as a topping.