1 tablespoon dried oregano leaves
1 tablespoon dried thyme
2 teaspoons dry mustard
1 tablespoon crushed dried rosemary
2 teaspoons coarse kosher salt
1 teaspoon coarsely ground black pepper
Pre-heat oven to 450ºF.
Combine herbs, salt, pepper and dry mustard in a small bowl.
Next place the tenderloin roast on a rack in a shallow roasting pan; rub seasoning evenly onto beef.
Place the pan in the oven then roast for 15 minutes. After 15 minutes, reduce the heat to 325ºF and roast for approximately 1 hour for medium doneness (135-140ºF internal temperature).
Once the roast has reached your desired degree of doneness, remove from the oven. Tent loosely with foil and let rest for 15 minutes before carving.