Roasted Whole Tenderloin of Beef

• 1 whole beef tenderloin (3 to 4 lbs/1.5 to 2 kg), trimmed
• Kosher salt and coarsely ground black pepper to taste
• 2 tbsp (25 mL) olive oil
• 3/4 cup (175 mL) dry red wine

1. Preheat oven to 450F (230C).
2. Season beef with salt and pepper.
3. Fold the pointed end under and tie in place to form a cylinder of uniform thickness.
4. Rub the outside of the beef with oil.
5. Place on a rack in a metal roasting pan and roast for 16 to 20 minutes, turning beef halfway through, until a meat thermometer inserted in the center registers 125F (52C) for rare, or until desired doneness.
6. Transfer to a carving board and let rest for 5 to 10 minutes before slicing.
7. Meanwhile, place roasting pan over medium heat until juices are bubbling.
8. Add wine and boil for 1 minute, scraping up any brown bits from the bottom of the pan.
9. Serve beef with red wine jus.

beef tenderloin, kosher salt, olive oil, red wine

Taken from www.cookstr.com/recipes/roasted-whole-tenderloin-of-beef (may not work)