Desperado, Why Don't You Come to Your Senses

Tender Beef Tenderloin

I'm not the expert on large pieces of meat but I know some things.  I don't cook them as often because you either need a plan or a bigger freezer when you're only cooking for two.  I've screwed up beef tenderloin before so here's what I've learned, here's what I know to be true:
- you must allow your meat to come to room temperature, takes a good hour or so.
- always pat dry before adding rub, oils, etc.
- brown it on all sides first
- oven temp is high, like 450-475, so roasting time is quick, 20-25 minutes.
- let it rest for 15 minutes, tented

And it desperately calls out for some type of fatty condiment.  I'm not a huge fan of lean meats, because well, they're just not as fun.  Even juicy and tender like this, for me it's slightly boring and one-note.  And clearly I overcooked the broccoli.  Nothing worse than a dull colored vegetable.