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

• 1 (3 1/2 lb) beef tenderloin
• 1 garlic cloves or 1 garlic powder
• 1 tablespoon olive oil
• salt and pepper

1. Rub tenderloin all over with olive oil.
2. Sprinkle with salt and pepper.
3. Use a pointed knife to cut slits into beef; poke pieces of the garlic clove into slits.
4. (Or sprinkle beef all over with garlic powder.
5. ).
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. Roast meat in a preheated 425 degree oven for 20 to 25 minutes for rare.
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. This will also yield a rare roast.
10. Remove meat from oven and cover with aluminum foil to keep warm.
11. Let stand 10 minutes before carving.
12. You may add 2 tablespoons of butter to pan about 5 minutes before meat is done.
13. The meat is be served with this pan liquid.
14. Carve meat into 1/4-inch slices.
15. Serve 3 slices per person.
16. A 3-1/2 pound roast will serve 8 persons with enough for seconds.

beef tenderloin, garlic, olive oil, salt

Taken from www.food.com/recipe/my-butchers-directions-for-a-3-1-2-pound-tenderloin-435720 (may not work)