Tie beef to ensure even size throughout.

Salt all sides of the tenderloin roast with kosher salt.

Cover and refrigerate for at least 2 hours but up to 2 days.

Remove roast from fridge 1 hour before roasting.

Preheat oven to 475 degrees.

Heat olive oil in a cast iron pan and sear beef on all sides.

In a small bowl, combine dijon mustard, worcestershire sauce, garlic, honey, soy sauce, thyme and pepper; Stir to combine.

Spread dijon glaze evenly over entire roast.

Place roast back in cast iron skillet and roast in oven to desired doneness: Rare (120 degrees), about 16-20 minutes, Medium Rare (125 degrees), about 22-26 minutes.

Remove beef from oven, cover with foil and rest for 15 minutes before slicing.

Heat olive in a sauce pan over medium heat.

Add shallots and cook until soft, about 5 minutes.

Add garlic and cook for 30 seconds.

Add stock, wine, cranberries and thyme, bring to boil then reduce heat to simmer.

Simmer for 8 minutes or until sauce reduces to about 2 cups.

In a small bowl, mix cornstarch and water to form a slurry.

Pour cornstarch mixture into sauce and whisk to thicken.

Add butter and whisk until melted.

Serve sauce over sliced tenderloin.