Preheat oven to 400ºF.
Season tenderloin with Essence.
Heat the olive oil in a heavy, ovenproof skillet over medium-high heat. Add the beef and sear until lightly browned on all sides, turning with tongs as needed, about 3 minutes total.
Place the skillet in the oven and roast for 10 to 12 minutes, until an instant read thermometer registers 125°F for medium rare.
Transfer meat to a roasting rack, set in a roasting pan and roast for 15 minutes for medium-rare.
Meanwhile “turn” vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
Transfer meat to a carving board, tent with foil to keep warm and let rest for at least 20 minutes before carving. Set aside.
Heat the skillet over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add beef to stock and heat.
Slice meat in thin slices. To serve, present meat in “shingles”, surround with vegetables and ladle sauce over.
