The center section of a tenderloin. Cook as a roast.

This is a dry heat roast. Do not cover.

Season the outside with a little salt, pepper, olive oil and garlic.

Sear at 500 degrees for 15 minutes.

After searing turn oven to 325 degrees and cook for about 12 minutes per pound.

Pull out when the interior temperature reaches 120 degrees for rare.

Let stand for 10 minutes to allow the juices to set.