The Tenderloin:

Preheat Oven to 450F°/230F°

• Trim the tenderloin of beef or buy the filet already trimmed.  If you have the time salt the roast and place it on a baking/cooling rack NOT covered for 24 hours.  If you do not have the time do it at least 45 minutes to one hour.  
• In a sauté pan, heat the oil, when 365F°/185F°.  Add the filet and cook until golden brown on each side (this could take 3 to 4 minutes)  
• Place in the oven and rotate every 3 minutes remove when it is cooked almost to your liking (120F° for rare, 135/130 F° medium rare).   The meat temperature will rise another 5 degrees or so while resting at least 10 minutes.
• Our cooking results in the video were as follow:

  The small roast almost 1 ½ lbs.  Took 14 minutes in the oven.

  The bigger roast was 3 ¼ lbs. Took 21 minutes in the oven. 

  Both Roasts reached 120F° for rare

Quick Pan Sauce:

• In the same pan, you roasted your roast remove some of the oil if you have more than 1 tablespoon.  Add the shallots and cook for a few minutes, until golden brown.  Add wine bring to boil and let it reduce until half remains.  Add your herb and the beef stock.  Cook for a few minutes and off the heat add the butter for a better texture.  If you have some of the herb left add some at the last minutes for a fresh and fragrant pan sauce.  Adjust salt and pepper to taste.