Rinse and pat dry the beef tenderloin.
Combine the 2 1/4 teaspoons of the Kosher salt, 1 teaspoon of the black pepper, and the baking soda.
Tie every 1 1/2″ inches working your way outward from center to end to end.
Allow roast to sit at room temperature for at least one hour for the salt to equitably draw.
Preheat oven to 425°F.