Yield: 8 servings
|1||4-5 lb beef tenderloin tied and trimmed at room temp|
|1||Garlic clove(s), halved|
|Lots of freshly ground black pepper|
Preheat oven to 500F.
Rub tenderloin all over with the cut garlic. Then rub it liberally with the pepper. (Save the salt for after the meat is cooked.) Take note of how thick the meat is.
Place the meat in a roasting pan, stick a meat thermometer in the meat, and place the pan in the oven. Immediately turn the heat down to 225F. If you have a thin tenderloin, start checking the temperature after 30 minutes; if it's a normal-sized tenderloin, start checking after 50-60 minutes. the thermometer should read 140 degrees for rare meat.
When the meat is done, let it stand for 10 minutes before you cut it.
Pass the salt separately.
Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 26 Submitted By DIANE LAZARUS On 03-20-95