1. Preheat oven to 450°F (230°C).

Place a rack inside a roasting pan or use a heavy oven-safe skillet.

2. Prep the tenderloin:

Pat the meat dry with paper towels. Tie with butcher’s twine every 1–2 inches for even cooking. Rub all over with olive oil, salt, and pepper.

3. Sear the beef:

Heat a large skillet over high heat. Sear the tenderloin on all sides until browned (about 3–4 minutes per side).

4. Make the garlic butter:

In a small bowl, mix softened butter, garlic, and herbs.

5. Roast:

Transfer seared beef to the roasting pan. Spread the garlic butter over the top of the tenderloin. Roast for 20–30 minutes, or until internal temperature reaches:

• 120–125°F (49–52°C) for rare

• 130–135°F (54–57°C) for medium-rare

• 140–145°F (60–63°C) for medium

6. Rest:

Transfer to a cutting board, tent loosely with foil, and let rest for 15–20 minutes before slicing.

7. Serve:

Slice into thick medallions and serve with pan juices, mashed potatoes, roasted veggies, or a creamy horseradish sauce.