Trim the tenderloin, removing silver skin and excess fat
Tie the roast with butcher’s twine for even thickness
Pat the meat dry and season generously with salt and pepper
Let the tenderloin sit at room temperature for 30 to 60 minutes
Preheat the oven to 425°F
Heat a skillet over high heat with a little oil
Sear the tenderloin on all sides until browned
Transfer the tenderloin to a roasting pan or baking sheet
Insert a meat thermometer into the thickest part
Roast until the internal temperature reaches 125°F for rare, 130°F for medium-rare, or 140°F for medium
Remove the tenderloin from the oven
Tent loosely with foil and rest for 15 to 20 minutes
Slice against the grain and serve