Preheat your oven to 450°F (232°C). While the oven heats, remove the tenderloin from the refrigerator. Allow it to rest at room temperature for about 30 minutes. This step ensures even cooking.

Using a paper towel, pat the beef dry. This helps the meat brown beautifully. In a small bowl, mix the minced rosemary, chopped sage, thyme, salt, pepper, garlic, and smoked paprika. Rub this herb mixture generously over the entire surface of the beef.

In a large oven-safe skillet, melt the butter over medium-high heat. Once it begins to sizzle, add the seasoned beef tenderloin. Sear it on all sides until it forms a golden-brown crust, typically about 4-5 minutes per side.

After searing, transfer the skillet to the preheated oven. Roast for about 35-40 minutes, or until an internal thermometer reads 135°F (57°C) for medium-rare.

Once your beef has reached the desired temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for about 15-20 minutes. This resting period allows the juices to redistribute, making every slice tender and juicy.

After resting, carefully remove the kitchen twine. Cut the beef into slices, and serve it warm. You can drizzle any remaining juices from the skillet over the slices for added flavor.