Chateaubriand for Two

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1 1/4 pounds beef tenderloin, trimmed

4 large baking potatoes, like russets

2 tablespoons Essence, recipe follows

2 tablespoons canola oil

2 carrots, peeled and cut into 2-inch pieces

2 large turnips, peeled and halved

1 cup beef stock

Essence (Emeril's Creole Seasoning):

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