Remove the tenderloin from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat the beef dry all over with paper towels.

Trim and tie (if needed)

If the tenderloin has silverskin or excess fat, trim it away with a sharp knife. If using a whole or uneven roast, tie it at 1–1½ inch intervals with butcher's twine to promote even cooking.

Season

Rub the beef all over with olive oil. Season evenly with kosher salt, freshly ground black pepper and garlic powder, pressing the seasoning into the surface.

Searing & Roasting

Preheat oven and pan

Preheat the oven to 425°F (220°C). Place a heavy oven-proof skillet (cast iron is ideal) over high heat until very hot, about 4–5 minutes.

Sear the beef

Add 1 tablespoon of high-heat oil to the hot skillet and swirl. Carefully place the tenderloin in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Turn and sear the remaining sides (including ends) 1–2 minutes per side to develop an even crust.

Roast to temperature

Transfer the skillet with the seared beef to the preheated oven. Roast until the internal temperature reaches your target: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135°F (57°C) for medium. For a 2 lb tenderloin, expect 12–20 minutes depending on thickness and desired doneness. Use an instant-read thermometer inserted into the thickest part to check.

Resting & Finishing

Rest the beef

Remove the skillet from the oven and transfer the beef to a cutting board. Tent loosely with foil and let rest 10–15 minutes. Resting allows juices to redistribute and the final internal temperature to rise a few degrees.

Make herb butter (while resting)

In a small bowl, mash the softened unsalted butter with chopped parsley, thyme, lemon zest, 1/4 tsp salt and 1/4 tsp pepper until combined. Spoon the herb butter onto the hot beef or allow it to melt over slices.

Optional pan sauce

If you want a quick pan sauce, return the skillet to medium heat (after removing excess fat if necessary). Add the 1/4 cup red wine and scrape up browned bits with a wooden spoon, reduce by half, then add 1/2 cup stock and simmer 2–3 minutes until slightly thickened. Taste and season with salt and pepper. Strain if desired and spoon over sliced beef.

Slice and serve

Slice the tenderloin into 3/4–1 inch medallions. Arrange on a warm platter, top with a pat of herb butter and spoon any pan sauce alongside. Serve immediately.