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Remove the tenderloin from the refrigerator 30 minutes before cooking to take the chill off. Pat it thoroughly dry with paper towels — a dry surface is essential for a good sear.
Preheat the oven to 425°F (220°C). In a small bowl, stir together 2 tablespoons of the garlic-infused oil, the Dijon mustard, rosemary, thyme, salt, and pepper. Rub this mixture evenly over the entire surface of the tenderloin.
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