Heat a very large skillet or roasting pan on the stove over medium-high heat. Add the olive oil to the skillet. Add the tenderloin and sear until brown on all sides, about 2-3 minutes per side.

Place the skillet into the hot oven and roast the tenderloin until it is medium-rare, about 140º internal temperature, about 25 minutes. Remove the roast from the oven and place on a carving board. Cover the roast loosely with foil and let it rest for 10 minutes. Carve the roast into 8 thick steaks and place the steaks on a silver platter.

This makes a nice presentation with potato soufflés around the steak. Garnish the tray with curly parsley. Place the sea salt in a small silver bowl and place the bowl on the tray with the tenderloin.