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In a bowl, combine thyme, rosemary, parsley, shallot, garlic, olive oil, salt, and pepper. Set aside.
Rub ¼ cup of the herb sauce onto beef tenderloins. Season with salt and pepper.
Heat olive oil in a large sauté pan over high heat. Add beef, reduce to medium-high, and add butter.
Sear beef on each side for 2–2½ minutes until well-browned.
Transfer pan to oven at 275°F. Roast for 20–25 minutes or until internal temp is 120–125°F.
Remove from oven, rest for 3–4 minutes.
Slice, top with extra sauce, and serve.