Preheat oven to 200°C (400°F).

Pat the beef tenderloin dry and season generously with salt and pepper.

Heat olive oil in a roasting pan over medium-high heat.

Sear the tenderloin on all sides until browned, about 2-3 minutes per side.

Add garlic, rosemary, and thyme to the pan.

Roast in the preheated oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 52-54°C (125-130°F).

Remove the tenderloin from the pan and let it rest for 10 minutes.

While the tenderloin rests, make the gravy.

Place the roasting pan on the stovetop over medium heat.

Add the red wine and deglaze the pan, scraping up any browned bits.

Add the beef stock and bring to a simmer.

In a small bowl, whisk together the flour and 2 tablespoons of melted butter to make a roux.

Whisk the roux into the simmering gravy.

Cook, stirring constantly, until the gravy has thickened.

Season with salt and pepper to taste.

Slice the tenderloin and serve with the red wine gravy.