here is another one from BH&G about 15 years ago!

1 trimmed beef tenderloin - 5 - 51/2 lbs
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons crushed black pepper

remove beef from refrigerator 1 hour before roasting. preheat oven at 450
place beef in foil lined pan. combine oil and salt brush over beef. rub all over with crushed pepper. roast 35-40 minutes, until meat thermometer reaches 130 for med rare. let stand 15 minutes or up to 2 hours before slicing