Tie beef to ensure even size throughout.
Salt all sides of the tenderloin roast with kosher salt.
Cover and refrigerate for at least 2 hours but up to 2 days.
Remove roast from oven 1 hour before roasting.
Preheat oven to 475 degrees.
Heat olive oil in a cast iron pan and sear beef on all sides.
In a small bowl, combine dijon mustard, worcestershire sauce, garlic, honey, soy sauce, thyme and pepper; Stir to combine.
Spread dijon glaze evenly over entire roast.
Place roast back in cast iron skillet and roast in oven to desired doneness: Rare (120 degrees), about 16-20 minutes, Medium Rare (125 degrees), about 22-26 minutes.
Remove beef from oven, cover with foil and rest for 15 minutes before slicing.