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 fridge 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.
Port Wine Cranberry Sauce
Heat olive in a sauce pan over medium heat.
Add shallots and cook until soft, about 5 minutes.
Add garlic and cook for 30 seconds.
Add stock, wine, cranberries and thyme, bring to boil then reduce heat to simmer.
Simmer for 8 minutes or until sauce reduces to about 2 cups.
In a small bowl, mix cornstarch and water to form a slurry.
Pour cornstarch mixture into sauce and whisk to thicken.
Add butter and whisk until melted.
Serve sauce over sliced tenderloin.
Notes
Tips & Tricks: Know the basics for cooking skillet-to-oven before you start.
Rest: The beef needs to rest several times throughout this recipe - after it's salted and after it's roasted.
Pan: Use a cast iron pan, it can take the high heat to sear as well as be in the oven.
Salting: Salt the beef 24 to 36 hours in before you want to use it to enhance the flavor and texture.
Tarragon: Add tarragon to your herbs and spices for a different flavor.
Type of Port Wine: For a beef tenderloin, be sure to use a ruby port wine.