Beef tenderloin at its best.
4 to 6 lbs. beef tenderloin trimmed and tied
1 clove garlic peeled and cut in half
2 tbsp. bacon fat
3 tbsp. Cabernet Sauvignon
3 tbsp. soy sauce
Preheat oven to 450°F.
Place tenderloin in a large roasting pan and rub with garlic. Brush the meat with the bacon fat and place in oven. Combine the Cabernet Sauvignon and the soy sauce and baste the meat after 20 minutes and then again after another 20 minutes. Cook the tenderloin for 40-45 minutes or until the internal temperature reaches 140°F. This will result in a crusty outside and a rare pink inside. Let the meat rest on a cutting board for 10 minutes prior to slicing. Slice in 3/4 inch sections at an angle.