1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 medium clove garlic, mashed to a paste
1 tsp. honey
1 tsp. soy sauce
1 tsp. finely chopped fresh thyme
Freshly ground black pepper
2 Tbs.Olive oil
Preheat the oven to 475 degrees F. In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme and a few grinds of pepper, set aside.
Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning the tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.
Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120 degrees F for rare, 16 to 20 min. or 125 degrees F for medium rare, 22 to 26 min. Transfer to a cutting board, tent with foil, and let rest for at least 15 min. (add up to 1 hour if serving at room temperature). If serving warm or at room temperature, slice the tenderloin ½ inch thick and pour any juice that has accumulated over the sliced beef.