1. Preheat your oven to 475°F. Let the beef tenderloin sit at room temperature for about 30 minutes, then pat dry with paper towels.

2. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, and pepper. Mix until fully incorporated.

3. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the tenderloin on all sides until evenly browned, about 2 minutes per side.

4. Remove from heat and slather the garlic herb butter mixture over the top and sides of the seared tenderloin.

5. Transfer the skillet to the preheated oven and roast for 20–25 minutes, or until a meat thermometer inserted into the thickest part reads 125°F for medium-rare.

6. Remove from the oven and tent with foil. Let the roast rest for 15 minutes before slicing into thick medallions.

7. Serve with pan juices and your favorite side dishes.