Preheat the oven to 425°F.

Combine salt and pepper in a small bowl and rub mixture all over tenderloin (if roast is too long for a large skillet, cut in half crosswise).

Heat oil in a large skillet or roasting pan over medium-high heat (you will need to use 2 burners for the roasting pan).

Add tenderloin and cook, turning occasionally, until deep golden brown all over, about 10 minutes.

Transfer to a roasting pan if using a skillet.

Roast until an instant-read thermometer inserted into thickest part of tenderloin reads 125°F for medium-rare, 35 to 40 minutes.

Transfer to a cutting board, tent with foil and let rest for 10 minutes before slicing (internal temperature will rise 5° to 10°).

Meanwhile, add shallots to the skillet and cook over medium-high heat until golden brown and tender, about 3 minutes.

Deglaze the pan with wine, stirring to scrape up any browned bits, and bring to a simmer. (If you used the roasting pan to brown the tenderloin, deglaze the pan and scrape that mixture into a skillet to make the sauce.)

Add broth and bring to a boil. Cook, stirring occasionally, until mixture reduces by half, about 10 minutes.

Lower heat to low and stir in butter until melted. Keep warm until ready to serve. Slice roast and serve with warm sauce.