Roasted Beef Tenderloin
|Dijon mustard||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground pepper||3⁄4 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Beef tenderloin||3 1⁄2 Pound, trimmed|
|Beef broth||1 Cup (16 tbs)|
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 rare, a meat thermometer should read 140°; 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.