Tenderloin with Roasted Tomatoes

Ingredients:
2 lb. beef tenderloin
2 tsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1 tsp. dried rosemary
1/2 tsp. fennel seed
1 tsp. garlic powder
1 Tbsp. olive oil
12 plum tomatoes
2 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1/2 cup Asiago cheese, shredded

Directions:
Add 2 tsp. oil to hot skillet and sear beef tenderloin
on each side over high heat until a brown crust develops.
Make a paste of the salt, pepper, herbs, garlic powder,
and 1 Tbsp. olive oil—rub over the surface of the seared tenderloin.
Place tenderloin on a roasting rack over a shallow roasting pan
in a 350 degree F. oven. Roast.
Let rest for 20 minutes before slicing, if serving hot.