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["Preheat the oven to 400 degrees F.", "Place the tenderloin in a large, heavy roasting pan.", "Rub with the olive oil and season lightly on all sides with the salt, pepper, and Essence.", "Place over medium-high heat and sear the meat on all sides, 5 to 6 minutes.", "Place in the oven and roast to desired temperature, about 25 minutes for medium-rare.", "Arrange a bed of watercress or parsley on a large decorative platter.", "Remove the roast from the oven and place on a cutting board.", "Loosely cover and let rest for 10 minutes before carving.", "Remove the butcher's twine and carve to desired thickness.", "Arrange the slices on the watercress-covered platter.", "(Alternatively, roast the meat and place on a large platter.", "Let cool at room temperature for 40 minutes, then wrap tightly and refrigerate for consumption the following day.", "Unwrap and serve chilled with desired sauce(s).", "Serve with a variety of breads or rolls, and desired sauce(s).", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
