Roast Tenderloin of Beef-- Chef Rhegness/Penta Career Center
4 - 4 1/2 lb. Trimmed Beef Tenderloin 1/2 C. Worcestershire Sauce 1 T. Chopped Fresh Rosemary 1 T. Chopped Fresh Garlic 4 T. Montreal Steak Seasoning 1 T. Oil (Canola)
Preheat Oven to 350. In a large saute pan heat oil and sear all sides of the Tenderloin until golden brown. After golden 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 min). Transfer meat to a cutting board and let rest 10 - 20 minutes loosely covered. Slice and serve.