Ingredients
- Beef tenderloin roast
- 1/4 cup Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp butter melted
- 1 clove garlic minced
- 1 tsp tarragon
- 1 tsp parsley

Directions
Preheat the oven to 420 degrees.  In a mixing bowl, combine the Worcestershire sauce, salt, pepper, melted butter, garlic, tarragon and parsley.  Using a meat injector, inject the tenderloin roast in different places with the butter and herb mixture.  Roast the tenderloin in the oven for 15-20 minutes in an uncovered roasting pan, on the low rack.  Reduce the temperature to 375 degrees and continue roasting for another 20-30 minutes.  Remove the tenderloin from the heat and let it set for 15 minutes to retain the moisture and to allow the meat to rise to the desired temperature.

Ingredients:
- 1 beef tenderloin roast (5-7 pounds)
- 3 minced garlic cloves
- 3 tbsp olive oil
- 3 cups soy sauce
- 2 tsp Course Salt
- 2 tbsp Cracked pepper
 
Directions:
Marinate the beef tenderloin roast in soy sauce for at minimum 30 minutes.  Preheat the oven to 450 degrees.  In a small bowl, mix the olive oil and cracked pepper and spread it over the beef tenderloin roast.  Put the beef tenderloin roast in a roasting pan and place in the oven for about 15-20 min.  Reduce the heat to 325 degrees and continue roasting for about 50-75 min.  Let the beef tenderloin roast stand for about 10-15 minutes.  Slice the beef tenderloin roast into 1”-2” slices to serve.

Ingredients:
- 1 beef tenderloin roast (4-5 lbs)
- 1 clove minced garlic
- 1 tbsp black pepper
- 1 tbsp salt
- 3 tbsp vegetable oil

Directions:
Preheat the oven to 450 degrees.  Season the beef tenderloin roast with salt, pepper and garlic.  Heat the vegetable oil in a frying pan and sear all sides of the beef tenderloin.  Place the beef tenderloin in a roasting pan and roast for about 20-30 minutes.  Upon removal from heat, let the beef tenderloin set for about 15 minutes to retain moisture and to allow the meat to rise to the desired temperature.  Cut the beef tenderloin into slices and serve.

Ingredients:
- 1 beef tenderloin roast (3-4 pounds)
- 3 tbsp olive oil
- 1 large minced garlic cloves
- 2 tbsp ground peppercorn
- 1 tbsp salt
- 1 tsp chili powder
 
Directions:
Preheat the oven to 475 degrees.  In a large bowl, mix the minced garlic cloves, olive oil, ground peppercorn, salt and chili powder.  Paste the beef tenderloin roast with the pepper mix and place it in the oven to roast for about 30-50 minutes.  Check the internal temperature of the beef tenderloin roast with a meat thermometer and at 125 degrees, remove it from the oven.  Let the beef tenderloin roast stand for about 15 minutes or until the internal roast temperature reaches 145 degrees minimum.

Ingredients:
- 1 beef tenderloin roast (2-3 pounds)
- ¾ cup dried tomatoes
- ¼ cup chopped spinach
- 1 ¼ cup mayonnaise
- 3 minced garlic cloves
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp ginger
- Salt and Pepper to taste
 
Directions:
Preheat the oven to 450 degrees.  In a small bowl, mix the garlic, honey, ginger, salt and pepper.  Rub the honey mixture over the entire beef tenderloin roast and marinate for 2 hours.  Heat the olive oil over medium heat and sear the beef tenderloin roast on all sides.  In a small bowl, mix together the chopped tomatoes, spinach and mayonnaise.  When the beef tenderloin roast reaches 125 degrees, remove it from the oven and let it stand for 10-15 minutes.  Slice the beef tenderloin into 1”-2” slices and serve with mayonnaise mixture on top.

Ingredients:
- 2-2.5 lb beef tenderloin roast
- 2 tsp fresh oregano
- 2 tsp chili powder
- 2 tsp black pepper
- 2 tsp parsley
- 2 garlic cloves
- ½ tbsp honey mustard
- 3 Tbsp olive oil
- Salt to taste
 
Directions:
Preheat the oven to 425 degrees.  In medium bowl, mix 1 ½ tbsp olive oil, honey mustard, oregano, chili powder, parsley, garlic and black pepper.  Sear the beef tenderloin roast in olive oil over medium-high heat for 3 minutes on each side and sprinkle some salt and pepper to taste.  Place the beef tenderloin roast in a roasting pan and brush the mustard mixture over the roast until covered.  Roast the beef tenderloin for 25-30 minutes or until done.  Allow the beef tenderloin roast to cool for about 10-15 minutes before serving it.

Ingredients:
- 1 beef tenderloin roast (2-3 lbs)
- 1 cup beef broth
- 1/2 cup red wine balsamic vinegar
- ½ cup soy sauce
- 2 cloves garlic
- 1 tsp crushed red pepper
- ½ tsp thyme
- 2 tbsp ground pepper
- 1 tbsp salt
 
Directions:
Preheat the oven to 450 degrees.  Mix the beef broth, red wine vinegar, soy sauce, minced garlic, red pepper, thyme, salt and pepper in large zip lock bag.  Add the beef tenderloin to the bag and marinate for 2-24 hours.  Place the beef tenderloin in a roasting pan and put it in the oven for about 30-45 minutes.  Upon removal from heat, let the beef tenderloin set for 15 minutes to retain moisture and to allow the meat to rise to desired temperature.  Cut the beef tenderloin into slices and serve.

Ingredients:
- 1 beef tenderloin roast (3-4 pounds)
- 4 large garlic cloves minced
- 1 cup crushed Ritz crackers
- 1 cup honey Dijon mustard
- 2 tsp chili powder
- Salt and Pepper to taste
 
Directions:
Preheat oven to 450 degrees.  In large bowl, mix the minced garlic cloves, crushed crackers, chili powder and honey-Dijon mustard.  Paste the beef tenderloin with the garlic crust mixture.  Roast the beef tenderloin for 30-45 minutes.  Check the internal temperature with a meat thermometer and at 125 degrees, remove the beef tenderloin from the oven.  Let the beef tenderloin stand for about 15 minutes. The internal beef tenderloin temperature should be at 145 degrees minimum.

Ingredients:
- 1 beef tenderloin roast (4-5 lbs)
- 10oz Mushrooms
- 1 tbsp fresh thyme
- 5 tbsp olive oil
- 1 tbsp black pepper
- 1 tbsp salt

Directions:
Preheat the oven to 420 degrees.  Flavor the beef tenderloin with salt and pepper.  Add 3 tbsp of olive oil to a frying pan and sear each side of the beef tenderloin. In a small bowl, combine the mushrooms, 2 tbsp olive oil and fresh thyme.  Place the beef tenderloin and mushroom mixture in a roasting pan and into the oven for 15-30 minutes.

Ingredients:
- 1 beef tenderloin roast (3-4 pounds)
- 2 tbsp olive oil
- ½ cup Dijon mustard
- 2 large whole garlic cloves
- ¼ cup fresh parsley
- ¼ cup fresh dill
- 2 tbsp fresh thyme
- 2 tbsp fresh rosemary
- 1 tbsp ground pepper
- 1 tbsp salt
 
Directions:
Preheat the oven to 425 degrees.  Mince the garlic cloves, dill, thyme and parsley and mix them together with the olive oil, ground pepper and salt.  Paste the beef tenderloin with the herb mixture and roast the beef tenderloin for 30-45 minutes.  Check the internal temperature with a meat thermometer.  When the beef tenderloin reahes 125 degrees, remove the roast from the oven and let it stand for 15 minutes.  The internal beef tenderloin temperature should be 145 degrees minimum.