Preheat your oven to 425°F (220°C).

Take the beef tenderloin out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature.

Pat the beef dry with paper towels to remove any excess moisture.

Tie the roast with kitchen twine to help it cook evenly.

Rub the beef with salt and black pepper, ensuring an even coating.

In a small bowl, mix together olive oil, minced garlic, thyme, rosemary, onion powder, and smoked paprika.

Optional: If using Dijon mustard, brush a thin layer over the beef.

Heat a large oven-safe skillet or roasting pan over medium-high heat.

Add a bit of oil to the pan and sear the beef on all sides until nicely browned. This should take about 2-3 minutes per side.

Place the seared beef in the preheated oven and roast for about 20-25 minutes for medium-rare, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer for accuracy (120°F/49°C for rare, 130°F/54°C for medium-rare, 140°F/60°C for medium).

Remember, the temperature will rise a few degrees as the meat rests.

Remove the beef from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, keeping the roast moist and flavorful.

Remove the twine and slice the beef into even portions. Serve it with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh green salad.