Roast Tenderloin Of Beef2

Directions

1. 1

   4 pounds trimmed beef tenderloin -- tied at room -- temperature , (up -- to 41/2) 2 tablespoons minced fresh rosemary and thyme -- or 1 tabl

2. 2

   Pat meat dry

3. 3

   In a small bowl combine rosemary, thyme, garlic, pepper and salt

4. 4

   Rub mixture onto meat and arrange meat on a rack in a roasting pan

5. 5

   Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F

6. 6

   for medium-rare

7. 7

   Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes

8. 8

   Carve into thin slices for serving.