Prepare the Beef Tenderloin: Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels and tie it with kitchen twine to ensure even cooking.

Season the Roast: In a small bowl, combine olive oil, garlic, salt, pepper, rosemary, and thyme. Rub this mixture all over the beef tenderloin. If desired, spread Dijon mustard on the roast before seasoning.

Sear the Meat: Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the tenderloin on all sides until golden brown, about 2–3 minutes per side.

Roast the Beef: Transfer the skillet with the beef tenderloin to the preheated oven. Roast for 40–50 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Use a meat thermometer for accuracy.

Rest and Slice: Remove the tenderloin from the oven, cover it loosely with foil, and let it rest for 10–15 minutes. Slice into 1-inch thick medallions and serve