Roast Tenderloin of Beef

Roast Tenderloin of Beef- Chef Jim Rhegness
Serves 8

4 - 4 1/2 lb. Trimmed beef tenderloin
1/2 C. Worcestershire Sauce
1 Tbsp. Chopped fresh Rosemary
1 Tbsp. Chopped fresh Garlic
4 Tbsp. Montreal Steak Seasoning
1 Tbsp. Oil (Canola)

Preheat oven to 350 degrees
In a large sautee pan heat the oil and sear all sides of the tenderloin until golden brown.  After brown, place meat on a rack in a roasting pan.  Pour worchestershire sauce covering the meat.  Then mix rosemary, garlic, and steak seasoning together in a small bowl.  Rub this mixture into the meat to cover.  Roast meat until internal temperature reaches 130 -140 degrees (for medium)
(Approx. 30-45 minutes)
Transfer meat to a cutting board and let rest 10-20 minutes... loosely covered. 
Slice and serve.