re: I need some help with beef tenderloin roast

Cook it like a nice steak. I assume you want it rare or medium rare, so whatever you do don't cook it several hours. A tenderloin is usually long and tapered with one end being thin and small like tips and the other end 4 inches or so in diameter. That allows one to cook part of it quite rare while the other small end gets more done. Use a meat thermometer and take it off when the large end reaches 130 degrees. If you insist on cooking it well done you might as well have purchased a chuck roast.