Step 1

Let tenderloin sit at room temperature for 1 hour before cooking. Preheat oven to 450˚F.

Step 2

Pat dry the tenderloin with paper towels. Rub tenderloin with olive oil and generously season with salt and fresh ground pepper.

Step 3

In a small bowl mix together minced garlic and chopped rosemary; rub all around the tenderloin.

Step 4

Place tenderloin over pieces of precut kitchen twine spaced one-inch apart and tie them closed. You can also ask the butcher to tie the tenderloin for you.

Step 5

Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. When oil is hot, add tenderloin and sear for about 3 to 4 minutes per side, or until browned all around.

Step 6

Transfer skillet to the oven and continue to cook for 25 to 30 minutes, or until internal temperature reaches 130˚F. Cooking time can vary depending on your oven and the thickness of your tenderloin; always check for desired doneness using a meat thermometer.

Step 7

Remove skillet from oven and transfer meat to a cutting board. Tent a piece of foil over the tenderloin and let rest for 10 to 15 minutes before cutting.

Step 8

Cut into 1/2-inch slices and serve.