Preheat your oven to 425°F (220°C).

In a mixing bowl, combine the smoked almonds, chopped parsley, minced garlic, olive oil, salt, and pepper. Mix well to create a crust mixture.

Season the beef tenderloin generously with salt and pepper on all sides.

In a large oven-safe skillet over medium-high heat, sear the beef tenderloin for about 2-3 minutes on each side until browned.

Remove the skillet from heat and evenly spread the almond and parsley crust mixture over the top of the beef tenderloin, pressing it down gently to adhere.

Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or to your desired doneness.

While the beef is roasting, prepare the black garlic gravy. In a saucepan, melt the butter over medium heat. Add the mashed black garlic and sauté for 1-2 minutes until fragrant.

Pour in the beef broth, Worcestershire sauce, and balsamic vinegar. Bring to a simmer and let it reduce slightly for about 5-7 minutes. Season with salt and pepper to taste.

Once the beef tenderloin is done, remove it from the oven and let it rest for 10 minutes before slicing.

Serve the sliced beef tenderloin drizzled with the rich black garlic gravy.