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Whole beef tenderloin
Rub with oil (I like to use olive oil)
Coat with coarse ground black pepper
Place on rack in open pan, tucking thin end under
Place in pre-heated 425 oven for 45-60 minutes, or til meat thermometer
inserted into heavy end reads up to rare temp. Turn oven off and
remove and let meat 'rest' for 15 minutes before slicing into 1/2
inch slices.
I like to serve with the packets of Bearnaise' sauce and Peppercorn
gravy so each has a choice
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As it slices, there is the more 'done' and the more 'rare' end,
some for everyone.
Expensive but worth watching pre-holiday specials as every bite
is edible!
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