Ingredients

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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 created by Kraft Foods.

Description

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