What's the best way to cook a whole beef tenderloin?

Pat dry roast and then rub with cooking oil (everywhere) season the outside with a mixture of salt (sea salt preferably) cracked black pepper, onion and garlic powder, lemon pepper, and brown sugar... The proportions here are to taste, so if you like one more than the other than feel free to add more... Place in a 375-400 degree oven (covered in foil) and set your meat themometer to 118 degrees (medium rare).. When it goes off let the roast rest until the thermometer reaches 130 degrees internally. When this happens place it back into the often at 500 degrees for 10 minutes (no thermometer needed) yet still keep it covered with foil. 10 minutes, no more, no less.... hope this helps...