Yes you can. Sear a garlic studded tenderloin all over till golden brown. Basic, French style would be to then, place it on a bed of various vegetables, ie, garlic, onions, leeks, carrots and celery that has about an inch of so of white wine poured on it. Salt and pepper to taste and put fresh herbs (thyme is nice)on top. Cover with aluminum foil and slowly roast till done.
Make a basic roux and add the juices for sauce. Adjust seasoning.
