Set the tenderloin on the counter and let it come to room temperature for 45 minutes; a cold roast sears unevenly.

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

Pat the meat dry with paper towels, then rub it all over with 2 tablespoons softened butter, the garlic, rosemary, thyme, salt and pepper.

Heat the olive oil in a large skillet over high heat until it shimmers, then sear the roast on all sides, about 2 minutes per side, until a deep brown crust forms.

Transfer the tenderloin to the prepared rack and roast for 35 to 40 minutes, until an instant-read thermometer inserted in the thickest part reads 125F for medium-rare.

Lift the roast onto a cutting board, tent loosely with foil and let it rest for 15 to 20 minutes; the internal temperature will climb to about 130F as it rests.

While it rests, pour off all but 2 tablespoons of fat from the skillet and set over medium heat. Add the shallot and cook for 1 minute, until softened.

Pour in the red wine, scraping up any browned bits, and simmer for 5 to 6 minutes, until the liquid reduces by half and coats the back of a spoon.

Add the beef stock and simmer another 6 to 8 minutes, until reduced to about 1 cup.

Remove from the heat and whisk in the cold butter cubes a few at a time until the sauce turns glossy. Slice the tenderloin into 3/4-inch rounds and serve with the sauce spooned over.