Recipe#1462

Title: Beef Tenderloin 02

From: japlady@nwu.edu (Rebecca Radnor) 
 Newsgroups: rec.food.recipes 
 Subject: Beef Tenderloin 
 Date: 25 Dec 1994 11:48:50 -0500 
 Organization: Express Access Online Communications, Greenbelt, MD USA 
 Message-ID: <199412210700.AA029213204@casbah.acns.nwu.edu> 

Brush a 2-pound beef tenderloin with 2 tablespoons olive oil. Rub
 with 6 garlic cloves, 1 tablespoon crushed black pepper and 1/2
 teaspoon thyme.  Wrap tightly and chill 2 to 24 hours. Return to
 room temperature while heating oven to 425 degrees.
 Brown roast on all sides in a large skillet, in a little olive oil.
 Place on rack in skillet or pan; insert meat thermometer in thickest
 part. Roast uncovered to 140-155 degrees, rare to medium. Allow 10
 to 12 minutes per pound for rare. Let rest 15 minutes before slicing.
 To serve, spoon some red-wine sauce on each plate (reduced wine
 and beef broth, lightly thickened). Top with beef and drizzle with
 Dijon mustard thinned with cream. Strew with mixed green herbs
 (parsley, chives, basil or tarragon).