Ingredients
1 Beef Tenderloin, Tied & Trimmed, At Room Temperature
1 Clove Garlic, Sliced In Half
Fresh-Ground Black Pepper
Preparation
Preheat oven to 500F. Pat meat dry before searing it. Rub the tenderloin all over with the cut garlic, then rub liberally all over with pepper. Place meat in a roasting pan, insert a meat thermometer into its heart and place in the oven. Immediately turn heat down to 225F. Start checking temperature on thermometer after 50 to 60 minutes for normal-sized tenderloin. Thermometer should read 120*F for rare meat. When done, remove from oven and let stand for 15 to 20 minutes before carving (do not tent with foil).
