Remove from fridge and set on counter for about 2 hours prior to cooking, to come to room temperature.
Preheat oven to 425 degrees F.
Place oil in a large cast-iron skillet and heat over medium-high heat. Sear the beef tenderloin on all sides, about 3 to 5 minutes per side, creating a nice golden-brown crust.
Meanwhile combine the softened butter, garlic, and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. If using the skillet, place in preheated oven, or transfer to a baking dish and place in preheated oven. Roast until desired internal temperature is reached, about 20 to 25 minutes. *see notes for temperatures.
Remove tenderloin from oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow the juices to redistribute before slicing into 1" slices. Pour of any running juices pack into the roasting pan. Whisk with any stuck bits and pour over the sliced meat.From a 5lb roast we got about 16 slices.Internal Temperature Guide:RARE – 115°F – 120°F MEDIUM RARE – 120°F – 125°FMEDIUM – 130°F – 135°FThe picture posted is 117°F and we all agreed it was perfect! We did let it rest on the baking sheet instead of the cutting board however
