One good way to make a beef tenderloin roast is to season a piece of beef tenderloin with a mixture of olive oil, fresh herbs, salt and pepper. Brown the seasoned meat in a skillet, and roast it with potatoes and carrots.
Rub a 2-pound piece of beef tenderloin with a mixture of 1 tablespoon olive oil, 1 1/2 tablespoons chopped rosemary, 1/2 tablespoon chopped thyme and 1/2 tablespoon minced garlic. Brown the seasoned tenderloin in a skillet with oil, and place it on a plate.
Mix 1 1/2 pounds of halved, red potatoes and 5 sliced carrots with 1 tablespoon chopped rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Drizzle the vegetables with remaining meat drippings, and arrange them in a large roasting pan. Place the meat on top of the vegetables. Cook 1/3 cup of chicken broth in the used skillet, cleaning meat fragments from the pan. Pour this mixture over the meat, and roast at 400 degrees Fahrenheit until a meat thermometer registers 130 degrees Fahrenheit.
To make roast beef tenderloin with cognac butter, mix 1 tablespoon of Dijon mustard, 2 teaspoons of honey, 1 teaspoon of soy sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper, and spread the mixture over a 2-pound beef tenderloin. Bake the tenderloin in a shallow roasting pan at 425 degrees Fahrenheit until a meat thermometer registers 135 degrees Fahrenheit. Cut the cooked tenderloin into even servings and top with butter flavored with cognac, shallots, fresh thyme and black pepper.