Preheat oven to 425°F
Pat beef tenderloin roast dry with paper towels
Trim excess fat and remove silver skin if needed
Tie roast with kitchen twine for even shape
Season generously with salt and black pepper
Rub with olive oil, garlic, and herbs if desired
Place roast on a rack in a roasting pan
Insert a meat thermometer into the thickest part
Roast for 20 to 30 minutes, or until browned
Reduce oven temperature to 325°F
Continue roasting until internal temperature reaches:
120°F to 125°F for rare
130°F to 135°F for medium-rare
140°F to 145°F for medium
Remove from oven when 5°F below target temperature
Transfer roast to a cutting board
Tent loosely with foil
Rest for 15 to 20 minutes
Slice into thick pieces against the grain
Serve immediately