Beef Tenderloin

1. 1

   Remove meat from the refrigerator about 1-2 hours prior to cooking.

2. 2

   Peel the garlic cloves and cut thin into slivers (about 2-3 per clove). Insert into the meat by making small slits with a very sharp knife.

3. 3

   Fold the thin end of the filet and secure with string or a sturdy toothpick.

4. 4

   Spread butter on the meat.

5. 5

   Lay fresh rosemary on the rack of a roasting pan, lay the meat on top of the rosemary. Lay more rosemary along the top of the fillet.

6. 6

   Preheat oven to 500u00b0. Place pan in the over and reduce the heat immediately to 400u00b0 and bake 30 minutes. Remove when an instant read thermometer reads 130u00b0.

7. 7

   Season with black pepper and salt to taste.

8. 8

   Tent the fillet with foil for about 10 minutes prior to serving. Cut into thickish slices (about 1/2 inch)

* Per serving · 4 servings · Values may vary.