Creating the Beef Tenderloin Roast with Red Wine Sauce is a simple process if you follow these detailed steps:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

2. Prepare the Beef: Season the beef tenderloin roast generously with salt and black pepper on all sides.

3. Sear the Roast: In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the roast and sear it for 3-4 minutes on each side until browned.

4. Remove the Roast: Once seared, carefully remove the roast from the skillet and set it aside on a plate.

5. Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for about 2-3 minutes until softened. Add the minced garlic and cook for an additional minute.

6. Deglaze the Pan: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for about 5 minutes to reduce slightly.

7. Add Broth and Herbs: Stir in the beef broth, chopped rosemary, and thyme. Bring the mixture to a gentle simmer.

8. Return the Roast: Place the seared beef tenderloin back into the skillet, ensuring it is partially submerged in the sauce.

9. Roast in the Oven: Transfer the skillet to the preheated oven and roast for 25-30 minutes for medium-rare, or until it reaches your desired doneness.

10. Rest the Meat: Once cooked, remove the skillet from the oven and transfer the roast to a cutting board. Cover it loosely with aluminum foil and let it rest for 10-15 minutes.

11. Prepare the Sauce: Meanwhile, return the skillet to medium heat. Stir in the butter until melted and the sauce is glossy. Adjust seasoning with salt and pepper as needed.

12. Slice the Roast: After resting, slice the beef tenderloin into thick medallions.

13. Serve with Sauce: Drizzle the warm red wine sauce over the sliced beef tenderloin before serving.