1 whole beef tenderloin (5-6 lbs).
2 T olive oil
1 T kosher salt
2 T coarsely ground black pepper

Dry the tenderloin with a paper towel, cut off the silver skin, tuck under the tip and tie.

Remove the tenderloin from the refrigerator 1 hour before roasting. Set the roast on a sheet of plastic wrap and rub all over with oil. Sprinkle with salt and pepper and then lift the wrap to press the excess seasoning into the meat. Bring the meat to room temperature.

Adjust the oven rack to the upper middle position and preheat to 425.

Place the tenderloin onto a wire rack set in a shallow roasting pan. Roast until the instant-read thermometer registers 125 degrees in the thickest part (about 30-40 minutes).

Remove from the oven and tent loosely with foil. Let it stand for 15 minutes before carving.