1 centre cut beef tenderloin roast, about 2 lb (900 g), trimmed and untied

2 tbsp (30 ml) vegetable oil

On a work surface, generously season the roast with salt and pepper.

In a non-stick skillet over high heat, brown the roast in the oil on all sides. Let cool on a wire rack. Transfer to a plate and refrigerate, uncovered, for 1 hour. Clean out the skillet.

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