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(Our Christmas)
1 beef tenderloin roast (5 to
6 lb.)
1/4 c. butter (room
1 tsp. minced fresh garlic
1 1/2 tsp. salt (do omit if
you don't need salt)
1/2 tsp. pepper

Remove tenderloin from refrigerator about 30 minutes
before roasting. Heat oven to 400 degrees. Rub meat with butter
well, then sprinkle with garlic, salt and pepper. Place in
shallow metal roasting pan and roast uncovered 12 to 14 minutes
per pound. Watch carefully (meat thermometer in thickest part
140 degrees for medium). Remove from oven and let stand 10 to 15
minutes before slicing. Pour juices over or in gravy bowl.

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