Roast Beef Tenderloin

Prep: 10 mins Ready in: 1hr 10 mins

1 beef tenderloin (5 to 6 lb.)
1 clove garlic , halved (optional)
Flour
Salt to taste
3 OSCAR MAYER Bacon slices , cut crosswise in half
1 lb. mushrooms , sliced (optional)
2 Tbsp. butter


Trim off excess fat from meat. Place on rack in shallow roasting
pan, folding thin end of meat under to give even thickness. Rub
with garlic; dust lightly with flour. Season with salt. Top with
bacon slices. Insert meat thermometer into center of thickest part
of meat.

Roast at 450°F for 45 to 60 minutes or until internal temperature
reaches 140°F. Let stand about 10 minutes before slicing to serve.

Meanwhile, cook and stir mushrooms in butter. Serve meat with
reserved pan juices and mushrooms.

Makes 10-12 servings

Variation: Roast tenderloin, uncovered at 325°F for about 1 hour
and 20 to 25 minutes (140°F for rare to 170°F for well done).
Slice 1/4-inch thick.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.