Made last Saturday; Steven Raichlen recipe...
First coated with evoo/salt/pepper/garlic and a ton of fresh herbs (parsley, tarragon, basil, oregano, rosemary)... let it sit for 24hrs in fridge.
Seared, rested, and cooked at 400 to about 115 and rested for 5-10mins...
Perfect! I've seen other posts about beef tenderloin being bland... this was so flavorful; the herbs perfectly perfumed the meat.
Sauces: Bearnaise, Shallot Marmalade, Cucumber Relish, Chimichurri, Mustard Sauce
(Only regret was that I made the bearnaise a few hrs before dinner... and it was perfect, but then tried to reheat and it separated; presentation was screwed up but it still tasted good... next time better to just serve room temp.)