Ingredients
1 beef tenderloin roast (3 pounds)2 teaspoons olive oil2 garlic cloves, minced1 teaspoon salt1 teaspoon pepper1 teaspoon dried basil3/4 teaspoon dried rosemary, crushed
Preparation
Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.
