Roast Beef Tenderloin

1 Whole beef tenderloin (5 to 6 pounds) patted dry with paper towels, silver skin cut, tip end tucked under and tied.

2 T olive oil
1 T Kosher salt
2 T coarsely ground black pepper

Remove tenderloin from refrigerator 1 hour in advance to bring it to room temperature.

Set oven rack to middle position and temp to 425.

Put the roast on a plastic sheet and rub it with the olive oil.

Sprinkle with salt and Pepper and wrap with plastic sheet to press excess seasoning onto the meat.

Roast in rack in shallow pan until the thickest part reads 125F, 45 minutes.

Remove from oven and tent loosely with foil for 30 minutes.

Slice ½ inch thick and serve.