Beef Tenderloin

• 1 5-8 pound beef tenderloin
• Whole garlic cloves
• Fresh rosemary sprigs
• Salt and pepper to taste
• About 3 T. softened butter

1. Remove meat from the refrigerator about 1-2 hours prior to cooking.
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. Fold the thin end of the filet and secure with string or a sturdy toothpick.
4. Spread butter on the meat.
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. Preheat oven to 500u0b0. Place pan in the over and reduce the heat immediately to 400u0b0 and bake 30 minutes. Remove when an instant read thermometer reads 130u0b0.
7. Season with black pepper and salt to taste.
8. Tent the fillet with foil for about 10 minutes prior to serving. Cut into thickish slices (about 1/2 inch)

tenderloin, garlic, rosemary sprigs, salt, butter

Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-50023362 (may not work)