Place a trimmed 3-4 pound beef tenderloin on a sheet pan with a wire rack 12-24 hours before you plan to cook the tenderloin. Sprinkle salt all over and place sheet pan in the refrigerator uncovered for at least 12 hours or overnight.
When you are ready to cook, start by pulling the tenderloin out of the fridge to allow the tenderloin to come up to room temp.
Preheat the oven to 425F.
Prepare the tenderloin by rubbing with vegetable oil and season with granulated garlic, onion powder, and black pepper.
When the oven is at 425F, put the tenderloin in on a middle rack for 25 minutes or until the internal temperature of the tenderloin reaches 120F on an instant read meat thermometer.
After the meat has reached 120F, remove from the oven and cover with foil to rest.
While the tenderloin cooks, make the sauce.