Prepare the Tenderloin: Remove the beef tenderloin from the fridge and let it sit at room temperature for about 30 minutes before cooking. Preheat your oven to 400°F (200°C).

Season: Pat the tenderloin dry with paper towels. Rub the olive oil over the meat and season generously with salt, pepper, minced garlic, rosemary, and thyme.

Sear the Meat: Heat a large oven-safe skillet over medium-high heat. Once hot, add the beef tenderloin and sear on all sides until a golden-brown crust forms, about 3-4 minutes per side.

Finish in the Oven: Transfer the skillet to the preheated oven and roast the beef for 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.

Rest the Meat: Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent it with foil and let it rest for at least 10 minutes before slicing.

Make a Sauce (Optional): If desired, deglaze the skillet with red wine, scraping up any brown bits. Simmer until reduced slightly, and then whisk in butter until melted and smooth. Serve this sauce alongside the beef.