Preheat the oven to 400°F (200°C).

In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper.

Rub the beef tenderloin with the herb mixture, ensuring it is well coated.

Place the beef in a roasting pan and surround it with the halved baby potatoes.

Drizzle the potatoes with olive oil and season with salt and pepper.

Roast in the preheated oven for about 25-30 minutes, or until the beef reaches your desired doneness.

While the beef is roasting, bring a pot of salted water to a boil.

Add the green beans and cook for 3-4 minutes until tender-crisp, then drain and toss with butter and lemon juice.

Remove the beef from the oven and let it rest for 10 minutes before slicing.

Serve the sliced beef with roasted potatoes and green beans on the side.