Remove tenderloin from packaging and dry thoroughly with paper towels. Place beef tenderloin on a roasting rack or foil lined pan. Tie tenderloin as needed with kitchen twine wherever there are loose parts.
Let the tenderloin sit at room temperature a minimum of 45 minutes before roasting.
Pre-heat the oven to 500 degrees 15 minutes prior to roasting.
Spray the meat with either canola oil or rub some olive oil over it. You don't need much. The purpose of this step is to allow the seasoning to stick to the meat.
Heavily season the roast with McCormick's Montreal Steak Seasoning. If you haven't tried this seasoning, it's the perfect blend of coarse salt, pepper and garlic.
Insert a meat thermometer halfway into the thickest part of the roast. Set the thermometer to your desired temperature. (I cook it until it reaches 125º for medium rare, as shown in the photo).
Cook the roast at 500 degrees for the first ten minutes. By starting the roast at a high temperature, it sears the meat. Be sure to set a timer so you don't forget the next step!
After the initial ten minutes, drop the oven temperature to 400 degrees and continue to cook until the thermometer reaches your desired temperature. As mentioned above, our preference is to cook the roast until it reaches 125 degrees which is medium rare.
Once the tenderloin has reached your desired temperature, let it sit for a minimum of 15 minutes. Tent it loosely with aluminum foil to keep it warm. It needs to rest so that the juices remain in the meat and not on the cutting board. It's best to cut the roast on a cutting board that has grooves to collect any juices.