Preheat oven to 450 degrees. Trim tenderloin to remove all silver skin and excess fat. Tie kitchen twine around roast about every 1½" or as needed to secure any loose pieces and make meat as uniform in thickness as possible. If your tenderloin tapers on one end, just fold the thinner area under until the diameter of the tapered end matches the thicker part. Tie with kitchen twine to secure or, better yet, have your butcher do all of this work for you.

Place a large skillet over medium-high heat then season meat generously with kosher salt. Add oil to skillet then add tenderloin. Allow beef to cook undisturbed for about 3 minutes per side, turning to develop a nice brown color all the way around. Remove beef from skillet then transfer to a rimmed baking sheet or roasting pan.

In a small bowl, stir together mustard, savory and thyme (or rosemary) until completely combined. Spread mustard mixture thinly over the surface of the meat then sprinkle with fresh cracked black pepper to taste.

Roast tenderloin for about 20–25 minutes or until the very center of the meat registers an internal temperature of 120 degrees for medium rare. (Begin checking the temperature after about 15 minutes.)

Remove roast from the oven, tent loosely with foil and allow meat to rest in a warm spot for 15–20 minutes before carving this perfectly cooked tenderloin into nice thick slices. Enjoy!