Preheat oven at 200˚C.
Pat dry beef tenderloin with kitche towel. Combine garlic with rosemary, sea salt, crushed black pepper and olive oil. Rub it evenly all over the tenderloin.
Heat up the pan and sear the tenderloin on high heat before finishing it off in the oven.
Roast the beef for 17 – 20 minutes for medium rare and cook it for an additional 8 minutes if you prefer the meat to be well done.
Rest the meat for a good 15 – 20 minutes before carving.
Serve the meat with sea salt flakes and grain mustard by the side.