Trim the silver skin from the tenderloin and tie it so the tenderloin is an even thickness the length of the tenderloin. (I ask the butcher to trim and tie it for me.)
Let the beef come to room temperature for 30 minutes- 1 hour.
Preheat oven to 450°F.
In a bowl combine the softened butter and seasonings and mash together.
Line a baking sheet with foil, place a wire rack on the sheet pan and the tenderloin on top of the wire rack.
Spread the compound butter evenly over the entire beef tenderloin top and sides.
Add the ovenproof digital meat thermometer to the middle of the loin, if using.
Cook for 15 minutes.
Lower the oven temperature to 325°F and continue cooking until the beef reaches your desired doneness; medium rare (135ºF) or medium (145ºF) about 25-35 minutes. This beef was cooked to medium rare, for reference. (See the internal temperature guide below).
Tent foil over the beef and let rest 15 minutes before slicing. The internal temperature will continue to rise about 5° while resting. Letting the meat rest helps the juices to redistribute. The foil will help to keep the beef warm.
Slice into 1 1/2 inch slices with a sharp knife and serve immediately.
