For the beef: Remove tenderloin from the fridge 30 minutes before cooking. Heat oven to 450°F.
Make a paste with the Chinese 5 Spice powder, garlic, and 3 tablespoons of olive oil and set aside.
Rub salt all over tenderloin. Heat a large, oven-proof sauté pan on medium-high heat, add the remaining 2 tablespoons of olive oil. Cook the tenderloin, turning until each side is a rich brown, 1 to 2 minutes per side.
Transfer the entire pan to the oven and roast for 15 minutes for medium-rare, internal temperature should be 120°F to 125°F on a meat thermometer. When tenderloin is done remove it to a cutting board and tent with foil. Let it rest for 15 minutes.
For the cranberry relish: In a food processor chop the shallots and cranberries for 5 to 6 pulses. Remove to a bowl and stir in remaining ingredients. Serve with the sliced tenderloin.
Notes
Take the tenderloin out of the fridge at least 30 minutes before cooking. This will ensure it cooks evenly and in the time suggested.