Instructions

1. Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
2. In a small bowl, combine the freshly ground black pepper, sea salt, minced garlic, finely chopped rosemary, and olive oil. This will form your herbaceous rub.
3. Pat the beef tenderloin dry with paper towels. This will ensure the rub adheres properly.
4. Evenly coat the beef tenderloin with the rosemary-garlic mixture, ensuring all sides are well rubbed.
5. Place the seasoned beef tenderloin on a wire rack set in a roasting pan. This will allow heat to circulate around the beef for even roasting.
6. Roast in the preheated oven for 25-30 minutes, or until an instant-read thermometer inserted into the thickest part of the beef reads 135°F for medium-rare, or 145°F for medium.
7. Once done, remove the beef tenderloin from the oven and let it rest for 10 minutes. This will allow the juices to redistribute throughout the beef.
8. Slice the beef tenderloin into thick slices and serve. Enjoy the tender, juicy beef with its fragrant herb crust.