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2 sprigs fresh tarragon
1 sm beef tenderloin (3-4 lb, tied)
1 Tbsp olive oil
1 clove garlic, in half
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne
Directions:
Heat oven to 450°. Cut ea. sprig tarragon into several pieces, insert between folds of meat. Coat meat with oil, rub all over with cut side of garlic clove. Season with salt, black pepper and cayenne. Place in shallow roasting pan and roast until the internal temp reaches 130° for med-rare, about 30 min. Let stand 5 min before slicing.
Submitted by Gretchen Grant Contributed on: and modified on Thursday February 24th, 2005
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