Bring the meat to room temperature. Let the tenderloin sit at room temperature for at least 1 hour before cooking.

Preheat oven to 450°F. Pat the tenderloin dry with paper towels.

Rub the beef tenderloin with olive oil, then season generously with salt and black pepper.

Mix minced garlic and chopped rosemary, then rub this mixture all around the tenderloin.

Heat vegetable oil in a skillet over medium-high heat. Sear the tenderloin for about 3 to 4 minutes per side until browned.

Transfer to oven and roast for 50 minutes or until an internal temperature of 130°F. Let rest for 10 minutes before slicing.

Slice into ½-inch pieces and serve hot.