Lightly coat tenderloin with salt on all sides. Heat a griddle pan to medium high heat, coat pan with olive oil, and brown meat on all sides. Takes about 15 minutes.
Mix olive oil, Dijon mustard, basil, oregano, garlic powder, red pepper, andchili powder. Coat the meat with the spice mixture.
Place on baking sheet that has been lined with foil and sprayed with Pam. Bake for 15 minutes. Test with instant meat thermometer. You will want thermometer to read 115 degrees for rare and 120 for medium rare. All ovens are different. Sometimes it has taken 20 minutes and once took 25 minutes, but as soon as the thermometer registers 120 degrees, remove from oven and cool on counter.
When cooled, wrap meat in foil and place in refrigerator overnight. Two hours before serving remove meat from refrigerator to get to room temp. Slice, arrange on platter and enjoy.
Can serve with Béarnaise sauce or horseradish sauce.