Whole tenderloin makes 8-12 servings: half makes 4-6 servings.

Nothing could be simpler yet more elegant than a juicy, rare fillet of beef, but the roast must be cooked to perfection.  Here is a foolproof method if you use a meat thermometer.

1 whole or half beef tenderloin

1 clove of garlic

salad oil or bacon fat

Preheat oven to 450 degrees

Remove fat and connective tissue from meat.  Rub the meat all over with cut garlic clove and then with oil or bacon fat. Place on rack in open roasting pan; tuck narrow end under to make the roast evenly thick. Insert meat thermometer into the center of the thickest part of the meat.  Bake 45-60 minutes, or until thermometer reaches 140 degrees (rare). The half tenderloin will require 45-50 minutes baking time