Roast Fillet Of Beef

• 1/2 cup butter or margarine
• 1 1/2 tablespoons Worcestershire sauce
• 3 tablespoons red wine vinegar
• 1 (2- to 2 1/2-pound) beef tenderloin, trimmed
• 6 cloves garlic
• Fresh parsley sprigs (optional)

1. Combine butter, Worcestershire sauce, and vinegar in a saucepan. Cook over low heat until butter melts; stir often. Remove from heat; keep warm.
2. Make 6 small slits in tenderloin; stuff each slit with a garlic clove. Place tenderloin on a lightly greased rack in a shallow roasting pan. Tuck narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired. Bake, uncovered, at 350u0b0 for 40 minutes or until meat thermometer registers 140u0b0 (rare), basting often with prepared sauce.
3. Remove and discard garlic. Cut tenderloin into 1/2-inchthick slices; arrange on a warm serving platter. Garnish with parsley sprigs, if desired; serve immediately.

butter, worcestershire sauce, red wine vinegar, beef tenderloin, garlic, parsley sprigs

Taken from www.myrecipes.com/recipe/roast-fillet-of-beef (may not work)