Preheat oven to 425℉.
Cut your tenderloin in half to make it two pieces (vertically, right down the center-- this helps it all fit in one skillet) and secure with kitchen twine if it is not already. *A beef tenderloin is a long cut of beef that comes to a point at one end. In order to get the beef to cook evenly-- tie it up and make it as uniform in shape as possible. I simply cinch the meat in two-inch intervals with kitchen twine.
Next, pat the tenderloin dry and season all over with the salt and pepper, pressing/rubbing it into meat.
Place a large, oven safe skillet over medium-high heat and add the olive oil.When the oil is shimmering, carefully place one half of the tenderloin into the skillet. Brown each side, about 2-3 minutes per side. Remove and set aside while you brown the other tenderloin.
Once both tenderloins are browned, turn off the heat and set the skillet aside.
Using a pastry brush, evenly distribute the herb mixture over all the sides of each tenderloin. Carefully place the tenderloins back into the skillet then pour ¼ cup of the wine around the tenderloins into the skillet.
Transfer the skillet to the oven and roast for 18-25 minutes until you reach your desired doneness (see Temperature Note below. I cooked mine Medium-Rare for reference), flipping the tenderloin halfway through (about 10 minutes into the cook time) and adding another ¼ cup of wine around and over the tenderloin.
Once desired temperature is reached, remove from the oven. Transfer to a cutting board to rest for 10 minutes before slicing and serving.