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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Meanwhile, pat the beef dry with paper towels.
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3
(If one end of the beef is noticeably thinner than the other, tuck the thinner end underneath and tie where you tucked with butchers twine.
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4
This will help it cook more evenly.)
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5
Using your hands, rub the tenderloin all over with the oil, sprinkle with the salt and pepper, and rub until evenly coated; set aside.
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6
Heat a large frying pan over medium-high heat until just starting to smoke.
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7
Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes.
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8
Transfer to a 13-by-9-inch baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes.
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9
Meanwhile, make the butter mixture.
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10
Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined.
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11
When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin.
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12
Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120 degrees F to 125 degrees F for rare or 125 degrees F to 135 degrees F for medium rare, about 25 to 35 minutes.
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13
Transfer the beef to a cutting board and tent it loosely with foil.
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14
Let it rest at least 20 minutes before slicing.
