1. Prepare to cook - Preheat oven to 425°F.
2. Prep the tenderloin — Trim any excess fat from tenderloin. Fold the narrow end under itself to create a tenderloin of even thickness. Slice tenderloin in half and tie up each half with kitchen twine to ensure even cooking. Pat beef dry with paper towels and season on all sides with salt and pepper.
3. Sear the tenderloin — Heat oil in a large, ovenproof skillet over medium-high heat until very hot but not smoking. Place tenderloin in pan and sear, turning with tongs, until beautifully browned all over, about 3 to 5 minutes per side.
4. Make the herb butter — While beef is searing, mix together the softened butter, garlic, mustard, Worcestershire sauce, rosemary, and thyme in a small bowl.
5. Roast the tenderloin — Spread butter mixture on top of seared tenderloin and transfer to preheated oven. Roast until a thermometer inserted in the center of meat registers 125°F for medium rare, about 15 to 20 minutes.
6. Rest the tenderloin — Transfer beef to a carving board, tent loosely with aluminum foil, and allow to rest for 15 to 20 minutes. Carve into 1” slices and serve.