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Remove the beef tenderloin from the fridge 1-2 hours before roasting to bring it to room temperature. Preheat your oven to 475°F (245°C).
Rub the beef with olive oil, minced garlic, thyme leaves, and generously season with kosher salt and black pepper.
Sear the Beef:
In a large oven-safe skillet, heat a bit of olive oil over high heat. Add the beef tenderloin and sear on all sides until browned, about 2-3 minutes per side.
Roast the Beef:
Transfer the skillet with the beef tenderloin to the preheated oven. Roast until the internal temperature reaches 120-125°F (49-52°C) for medium-rare, approximately 25-40 minutes, depending on the size of the roast.
Remove from the oven, transfer the beef to a cutting board, cover with foil, and let it rest for 10 minutes before slicing.
Prepare the French Onion Au Jus:
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