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. ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.