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For the Roast Beef:

4 lbs. (1.8 kg) center-cut beef tenderloin, trimmed & tied

2 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

For the Garlic Butter:

6 tablespoons butter, softened

6 garlic cloves, minced

1 teaspoon fresh rosemary leaves finely chopped

1 teaspoon fresh thyme, leaves finely chopped

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Remove the beef tenderloin from the refrigerator and let it come to room temperature.
Preheat the oven to 425°F (220°C).
Mix the butter, garlic, rosemary, and thyme in a small bowl. Set aside.
Slice the beef tenderloin in half, then trim and tie it up (or ask this to be done by the butcher)—season both sides of the roasting joint with salt and pepper.
Heat the olive oil in a large ovenproof pot over medium/high heat. Add the beef and sear until brown on all sides, about 10 minutes total.
Spread the herb butter over the top side of the beef, then place the entire pot into the oven. Roast the beef for 15-20 minutes, depending on how you like your meat.
Remove the pot from the oven and place the beef onto a cutting board. Allow the meat to rest for 10 to 15 minutes before slicing and serving.
Serve your Roast Beef with Garlic Butter with your favorite side dishes.