- 2–3½ lbs.
- beef tenderloin
- 1½ tsp salt
- ¼ tsp pepper
- ¼ lb. bacon or salt pork
Place meat on rack in open roasting pan. Sprinkle with salt, pepper; lay bacon or salt pork strips over meat. Roast in moderate oven at 325°F.
Rare: 22 minutes per pound.
Medium: 25 minutes per pound.
Because of lack of fat through this cut of meat, it is not advisable to roast it to a well done stage.
Do not add water, do not cover, do not baste during roasting period.
Contributed by: The State Street Kitchen