Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 2-1/2 lb. beef tenderloin
- 1/2 tsp. salt
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 1/2 tsp. pepper
- 1/2 tsp. dried marjoram leaves
Preparation:
Preheat oven to 425 degrees. The tenderloin will have one end that is smaller and thinner than the rest. Tuck 6" of this end under the rest of the loin. Tie the tenderloin at 3" intervals with kitchen string to keep its shape. Place on a rack in roasting pan.In small bowl, work salt and garlic together with a spoon to make a paste. Add oil, pepper, and marjoram and blend well. Rub into the beef. Place meat thermometer in thickest section of beef.
Roast at 425 degrees for 40-50 minutes until thermometer reads 140 degrees F minimum. Remove from oven and cover beef tightly with foil. Let stand, covered with foil, for 15 minutes. The temperature will rise about 5 degrees during this time and the juices will redistribute. Remove string and meat thermometer; then carve beef. Serves 6
