Remove the tenderloin from the fridge 1 hour before cooking so it comes closer to room temperature.

Preheat the oven to 425F and set a wire rack inside a rimmed baking sheet.

Pat the tenderloin dry, rub it with olive oil, then season on all sides with the salt and pepper.

Heat a large cast iron skillet over high heat and sear the tenderloin 2 minutes per side, about 8 minutes total, until a deep brown crust forms.

Transfer the seared tenderloin to the wire rack.

In a small bowl, mash the butter with the garlic, rosemary, thyme, parsley and lemon zest until combined.

Spread half the herb butter over the top of the tenderloin.

Roast 25 to 35 minutes, until a thermometer inserted at the thickest part reads 125F for medium rare.

Remove from the oven, top with the remaining herb butter, tent loosely with foil and rest 15 minutes, during which the internal temperature will climb to about 135F.

Slice into 3/4 inch medallions and serve.