My Butcher's Directions for a 3-1/2 Pound Tenderloin

1. 1

   Rub tenderloin all over with olive oil.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Use a pointed knife to cut slits into beef; poke pieces of the garlic clove into slits.

4. 4

   (Or sprinkle beef all over with garlic powder.

5. 5

   ).

6. 6

   Cover beef with a clean linen towel and let stand on counter until roasting time (a couple of hours) to allow meat to come to room temperature.

7. 7

   Roast meat in a preheated 425 degree oven for 20 to 25 minutes for rare.

8. 8

   Or you may roast 10 minutes at 425 degrees, then 25 minutes at 350 degrees if you have a side dish that must bake in the oven at the same time.

9. 9

   This will also yield a rare roast.

10. 10

    Remove meat from oven and cover with aluminum foil to keep warm.

11. 11

    Let stand 10 minutes before carving.

12. 12

    You may add 2 tablespoons of butter to pan about 5 minutes before meat is done.

13. 13

    The meat is be served with this pan liquid.

14. 14

    Carve meat into 1/4-inch slices.

15. 15

    Serve 3 slices per person.

16. 16

    A 3-1/2 pound roast will serve 8 persons with enough for seconds.

* Per serving · 4 servings · Values may vary.

No additional tips available.