Remove the whole beef tenderloin from the refrigerator 45 minutes before you plan to cook. Allow it to reach room temperature for even cooking.

Preheat your oven to 425°F.

Pat the tenderloin very dry with paper towels and season all sides generously with kosher salt and black pepper.

In a large oven-safe skillet, heat olive oil over high heat. Sear the tenderloin on each side for about 2 minutes, until deeply browned. Transfer to a plate.

In a small bowl, combine panko breadcrumbs, melted butter, parsley, rosemary, thyme, and minced garlic until moistened and crumbly.

Spread Dijon mustard over the seared tenderloin and press the herb mixture onto all sides.

Return the tenderloin to the skillet and roast in the oven for 25-35 minutes, monitoring internal temperature for medium-rare (aim for 125°F).

After roasting, remove from the oven and let rest for 15 minutes tented with foil.

In the same skillet on medium heat, add red wine, scraping any browned bits. Simmer for 3-4 minutes until reduced by half, then add beef broth and reduce further for another 4-5 minutes. Whisk in cold butter until glossy.

Remove kitchen twine from the tenderloin and slice into 1-inch medallions. Arrange on a platter and spoon the pan sauce over the top before serving.