Step 1

Remove the beef tenderloin from the fridge and let it come to room temperature prior to cooking, about 1 to 2 hours.

Step 2

In a small bowl, mix together the butter, garlic, rosemary, and thyme. Set aside.

Step 3

Preheat the oven to 425°F (220°C). Slice the beef tenderloin in half, then trim and tie it up (if it hasn't already been done by the butcher).

Step 4

Use paper towels to pat any excess moisture from the beef tenderloin, then season both sides with salt and pepper.

Step 5

Heat the oil in a large cast-iron pan over medium-high heat. Once the oil is shimmering, add the beef tenderloin and brown for a few minutes on all sides, about 10 minutes total, to create a golden brown crust.

Step 6

Slather the butter herb mixture over the top side of the beef tenderloin, then transfer the entire pan to the oven. If using a probe thermometer, insert the probe before placing the tenderloin in the oven. Roast the beef tenderloin for 15-20 minutes, depending on how you like your meat cooked (see temperature tips above).

Step 7

Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 10 to 15 minutes, to allow the juices to redistribute. Then remove the twine and slice into 1-inch thick pieces. If you'd like, serve with horseradish sauce.