Beef Tenderloin with Roasted Garlic Crust
The gravy for this tenderloin is made with the cooking liquid from Winter Vegetable Pan-Roast, but veal or beef demiglace can be substituted if you don't plan to make that recipe. Because this tenderloin gets coated with a rub, it's best not to have your butcher tie the meat. Chef Holiday Recipes Made Easy Centerpiece Roasts
November 2000