Step 1

Remove the meat from the refrigerator and let rest on the counter for 1-2 hours, covered.

Step 2

Preheat the oven to 450F

Step 3

Crush the peppercorns either in a small food processor, a spice grinder, or with a rolling pin. Crush them to a rough cracked stage, it's fine if a few are still whole.

Step 4

Rub the meat all over with olive oil. Then salt it generously, all over.

Step 5

Press the crushed peppercorns onto the surface of the meat, all around the tenderloin. Arrange the meat in your roasting pan or on your baking sheet.

Step 6

Roast at 450F for 15 minutes, then, without opening the door, turn the heat down to 325F and continue roasting until an instant read thermometor inserted in the thickest part reads 125F for mediun rare. (the internal temp will rise a bit as it rests.) The exact time will depend on your particular roast, mine took about 30 minutes.

Step 7

Let the meat rest, loosely tented with foil, for 10 minutes before slicing.

Step 8

In the meantime make the sauce: melt the butter over medium heat in a small heavy bottomed saucepan and add the smashed garlic cloves. Cook the butter until it turns a golden nutty brown, stirring or swirling the pan almost constantly. Watch carefully because the butter can go from golden to burnt very quickly. If your butter isn't turning brown, just keep cooking, it will. It should only take a few minutes. I like to use a silicone spoonula to scrape the bottom of the pan so nothing scorches. Remove the garlic cloves and add salt to taste.

Step 9

Use a sharp carving knife to slice the meat. You can do 1/2 inch slices, or go for larger, filet sized slices, it's up to you.

Step 10

Arrange the sliced beef on a platter, surround with herbs, if you like, and drizzle with the sauce. Serve extra sauce on the side.