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Beef tenderloin isn't a very fatty cut of meat, so you have to be careful not to overcook it because it can get dry. My recommendations:

1. Put a little salt on the meat the day before cooking. This dry brine will help enhance the flavor of the meat, and help it retain its moisture.

2. Don't cook the tenderloin above medium rare, about 140 - 145 degrees. Anything beyond that, it might get too dry. It needs those natural juices.

3. Add some fat to the outside of the meat, both for flavor and to baste and keep the meat more moist. You could wrap bacon slices around it, pan roast the bacon to render it a bit, then pop it in the oven. Bacon would add fat for favor and moisture.

4. Consider placing broth, wine, etc. in the bottom of the roasting pan, to keep the oven moist while cooking, and once the meat is removed, the pan juices, broth and wine can be made into a lovely sauce or gravy.

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