5 cloves of garlic, minced
2 tbsp finely chopped fresh rosemary
1 tsp salt
1 1/2 tsp freshly ground black pepper
2 tbsp olive or canola oil
1 1/4 cups beef stock/broth
In a small bowl, combine garlic, rosemary, salt, and pepper. Rub this spice mix over the tenderloin; wrap tightly in plastic wrap and refrigerate tenderloin for at least 4 up to 48 hours.
To prepare roast:
Preheat oven to 425 degrees while roast stands at room temperature.
Heat the olive or canola oil in a large Dutch oven for 4 to 5 minutes per side. Place a meat rack in the Dutch oven and place the tenderloin on the rack.
Bake the tenderloin, uncovered, for approximately 15 minutes per pound. Meat thermometer inserted into the thickest part of the tenderloin should read 135 degrees for rare or 155 degrees for medium. Remove from the oven and let set while the temperature rises another 5 degrees. Then allow to stand for 15 minutes before slicing.
Stir the beef stock or broth into the pan drippings and cook until reduced to about 3/4 cup. Strain into a serving bowl or gravy boat and serve with the tenderloin.
Note: File Photo