1 beef tenderloin (5 pounds)
2 tablespoons Botticelli Extra Virgin Olive Oil
4 garlic cloves, minced
2 teaspoons sea salt
1-1/2 teaspoons coarsely ground pepper
- Preheat oven to 425 degrees. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast.
- Roast 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove from oven; tent with foil. Let stand 15 minutes before slicing.
Source: Taste of Home