Low oven temperatures produces evenly cooked meat that 's unifirmaly rare. if you wish to serve the beef cold, you should wait to slice it until just before serving , otherwise it will go brown on you.more
1 - 4 - 5 lb beef tenderloin,tied and trimmed at room temp.
1 clove garlic, sliced in half
Lots of fresh ground black pepper
Preheat the oven to 500 degree . Rub the tenderloin all over with the cut garlic. Then rub it liberally all over with the pepper. ( Save salt for after the meat is cooked. Salt draw out meat juices during cooking. while you're doing this , take note of how thick the meat is. Place the meat in a roasting pan, stab a meat thermometer into its hear and place the pan in the oven. Immediately turn the heat down to 225 degrees. If you've decided you have a thin tenderloin, start checking the temperature on the meat thermometer after 1/2 hour; if yo have a normal sized tenderloin, start checking after 50 - 60 minutes. The thermometer should read 140 degrees for rare meat. When the meat is done, remove from the oven and let it stand for 10 minutes before you cut it.