Roast Beef Tenderloin
1 beef tenderloin (5 to
6 lb.)
1 clove garlic, halved
(optional)
flour
salt to taste
3 bacon slices, cut crosswise
in half
1 lb. mushrooms, sliced
2 tablespoons butter
1.
Trim off excess fat from meat.
2.
Place on rack in shallow roasting pan, folding thin end of meat under to
give
even thickness.
3.
Rub with garlic.
4.
Dust lightly with flour.
5.
Season with salt.
6.
Top with bacon slices.
7.
Insert meat thermometer into center of thickest part of meat.
8.
Roast at 450°F for 45 to 60 minutes or until internal temperature
reaches
140°F.
9.
Let stand about 10 minutes before slicing to serve.
10.Cook
and stir mushrooms in butter.
11.Serve
meat with reserved pan juices and mushrooms.
Serves
10 to 12
