If roasting less than a whole tenderloin, buy a piece from the butt, or thicker, end. The roasting time will be about the same as for a whole tenderloin. Be sure to use a shallow roasting pan just big enough for the filet.
Position a rack in the center of the oven. Preheat the oven to 425°F. Lightly oil a roasting pan. Pat dry:
      1 beef filet (about 5 pounds), well trimmed and tied
Make small incisions on the surface of the roast with the point of a knife and stuff with:
      2 cloves garlic, sliced into thin slivers
Mix together and rub the entire surface with:
      2 tablespoons olive oil or softened butter
      2 teaspoons chopped fresh rosemary
      2 teaspoons chopped thyme
      1 1/2 teaspoons salt
      1 teaspoon ground black pepper
Place the tenderloin in the roasting pan and roast until an instant-read thermometer inserted in the thickest part of the roast reads 120°F for rare, 125° to 130°F for medium-rare, or 135° to 140°F for medium, 25 to 45 minutes (the temperature will continue to rise 5° to 10° out of the oven). Cover the roast loosely with aluminum foil and let stand for 15 to 20 minutes. Remove the strings and cut the tenderloin into 1/2 -inch slices. If desired, serve with:
      Béarnaise Sauce
      Sauce Foyot
      Sauce Bordelaise, or other sauce of your choice