Take the beef tenderloin out of the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 425°F (220°C). Pat the tenderloin dry with paper towels.

In a small bowl, combine minced garlic, chopped fresh rosemary, thyme, and parsley. Add olive oil and lemon zest, mixing until it forms a paste-like consistency.

Rub the herb mixture all over the beef tenderloin and season generously with salt and pepper.

In an oven-safe skillet over medium-high heat, add olive oil. Sear the seasoned tenderloin for about 2-3 minutes on each side until browned.

Transfer the skillet to the preheated oven and roast for approximately 20-25 minutes for medium-rare doneness (internal temperature of about 135°F or 57°C).

Remove the tenderloin from the oven and let it rest for at least 10-15 minutes before slicing.

Slice the tenderloin into thick medallions and arrange them on a platter. Garnish with fresh herbs or lemon wedges if desired.