1. Preheat oven to 425°F. Line a 11x17 baking sheet pan with two pieces of aluminum foil, one covering ¾ of the pan and the other piece covering the remainder. Tear off another piece of aluminum foil, about the size of the baking sheet, and roll it lengthwise into a long coil, then bring the ends together to form a circle. The beef tenderloin will be placed on top of this while it roasts in the oven.

2. In a small bowl, combine 2 teaspoons of olive oil, 1 teaspoon of Garlic & Herb seasoning and 1 teaspoon of fresh thyme. Set aside.

3. Place all of the prepared vegetables into a large bowl and toss with 2 tablespoons of olive oil, 2 teaspoons of Garlic & Herb seasoning, 2 teaspoons of fresh thyme and salt. Mix well until evenly coated.

4. Pour the vegetables onto the baking sheet with the larger piece of aluminum foil, spreading into an even layer.

5. Place the aluminum foil ring on the smaller piece of foil on the baking sheet. Pour the olive oil & herb seasoning over the beef, pressing it into the roast and coating all sides. Place the beef onto the aluminum ring.

6. Place baking sheet in oven and cook for 20 minutes. Remove pan from oven, toss vegetables and place pan back in the oven for an additional 15-20 minutes for medium-rare doneness or 25-30 minutes for medium doneness. Use a meat thermometer to test internal temperature (135°F for medium rare; 145°F for medium).

7. Once it has reached desired internal temperature, remove roast from oven and loosely place a piece of aluminum foil over the beef for 10 minutes to rest.

8. Slice into 1-inch thick slices and serve with roasted vegetables.