Roasted Beef Tenderloin

There's nothing like grilled beef tenderloin, but when the weather won't cooperate, you can do one in the oven.
Enjoy!!!
B.D.


Roasted Beef Tenderloin

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 whole beef tenderloin (about 3-1/2 pounds), trimmed
1 cup beef broth

In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, at 425° for 45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145° medium, 160° well-done, 170°) Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.Yield: 12 servings.