Pat Jacobsen

Ingredients

• 3-pound tenderloin roast (a serving is about 1/2 to 3/4 pounds per person)
• 4 to 6 garlic cloves, depending on the size of roast
• Salt & pepper

For serving: Marchand de Vin (page 205)

Directions

Make small diagonal slices in meat, just large enough to stuff the garlic cloves in. Cut one of the cloves in half and rub it all over the exterior of the meat. Cover with salt and pepper.

Sear at 450˚ for 15 minutes. Turn down oven to 325˚ and cook another 45 minutes or longer to desired doneness.

Let rest 10 minutes before serving. Slice and serve with Marchand de Vin sauce on top.