Beef Tenderloin With Bearnaise Sauce
|Beef tenderloin||6 Pound (1 Piece)|
|Sherry/Madeira||150 Milliliter (1 Wine Glass)|
|Garlic||1 Clove (5 gm)|
Have butcher lard the meat, or if possible thread at 1-inch intervals with needle and shoestring larding, or cut slits in meat and stuff lard into incisions.
Chop onion and garlic and strew in bottom of open roasting pan.
Place roast on mixture and pour over it wine in which bay leaf has been steeping.
Remove bay leaf.
Set oven at 400 degrees preheat.
When temperature reaches 350 degrees put in meat and bake for 35 minutes for rare, or from 45 to 50 for medium done.