Prep Beef Tenderloin: Tie beef tenderloin with kitchen twine (see video tutorial here or photo tutorial above within body of post).  Season generously with kosher salt and ground black pepper and let come to room temperature (approx. 1 hour).

Prep Herbed Butter: Meanwhile, combine 4 tablespoons of butter and 2 teaspoons fresh herbs in a small bowl. Set aside. 

Prep Oven: Preheat oven temperature to 425 degrees F. 

Sear: Add two tablespoons of butter to a large cast iron skillet and bring to medium-high heat. Let melt.  Sear the beef tenderloin 3-4 minutes per side. 

Roast: Remove skillet from heat and cover the beef tenderloin with the herbed butter and move to the oven, middle rack and uncovered. Let roast 15-20 minutes or until the internal temperature at the thickest part reaches 120-125 degrees F. for a medium-rare roast finish (it will continue rising while it rests). Recommendation: start taking the internal temperature after 10 minutes to get a read on where things are at and go from there. If it is a thinner tenderloin you may only need 5 more minutes; if it is thicker you may need 10 more minutes or more. 

Rest: Remove from oven and let rest 15 minutes - during this time the internal temp of the roast will continue rise and reach that goal temp of 130-135 degrees F. for medium-rare).

Pan Sauce: Meanwhile, make the pan sauce: place the skillet back on the stove over medium-high heat and bring to a simmer. Add the garlic clove, crushed peppercorns, fresh thyme, shallot, brandy, beef broth, cream and lemon zest. Let simmer and reduced, uncovered, 10-15 minutes - whisking fairly often. Once it has reduced and it is thick enough to coat the back of a spoon - remove from heat. Taste and add any salt or pepper, as desired. 

Serve: Slice the beef tenderloin and serve with the pan sauce, Twice Baked Potatoes and Garlic Green Beans.