1. Preheat oven to 425°F (220°C) and position rack in center.

2. Season tenderloin with salt, pepper, garlic, rosemary and thyme and let rest 30 minutes at room temperature.

3. Heat olive oil in an oven-safe skillet over medium-high heat and sear tenderloin on all sides until browned, about 2 minutes per side.

4. Transfer skillet to oven and roast until internal temperature reaches 130–135°F for medium-rare, about 20–30 minutes.

5. Remove roast and transfer to a cutting board; tent loosely with foil and rest 10 minutes.

6. Meanwhile, make sauce: pour off excess fat from skillet and add 1 tbsp butter and shallots, cooking until translucent.

7. Deglaze pan with red wine, scraping browned bits, then add beef stock, herbs, and Dijon mustard; simmer until reduced by half.

8. Whisk remaining butter into sauce, season with salt and pepper, and keep warm.

9. Slice tenderloin into medallions and serve topped with red wine sauce.