Step 1: Prepare the Beef Tenderloin

• Start by trimming the silver skin and excess fat from the beef tenderloin. Pat the meat dry with paper towels to ensure a great sear.
• If not already done, tie the tenderloin with butcher’s twine every 1.5 inches to ensure uniform cooking.

Step 2: Season Generously

• In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, Dijon mustard (if using), and red pepper flakes.
• Rub the mixture thoroughly over the beef, coating all sides. Let the meat sit at room temperature for 45–60 minutes before roasting to ensure even cooking.

Step 3: Sear the Tenderloin

• Preheat a heavy skillet over medium-high heat. Add a bit of oil and sear the beef tenderloin on all sides for about 2–3 minutes per side until golden brown.
• This locks in flavor and creates a delicious crust.

Step 4: Roast to Perfection

• Preheat your oven to 425°F (220°C). Transfer the seared tenderloin to a roasting pan with a rack. Place it in the oven and roast for:
• Rare: 115°F (46°C)
• Medium-Rare: 125°F (52°C)
• Medium: 135°F (57°C)
• Use a meat thermometer to check the internal temperature. Remove from oven 5–10°F below your target temp, as it will continue cooking during resting.

Step 5: Rest, Slice, and Serve

• Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for at least 15–20 minutes.
• Use a sharp carving knife to slice into thick medallions. Serve with your favorite sides and sauces.