Roast Tenderloin of Beef

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.