This Weekend's Beef Tenderloin

It was wonderful!
Herbed Beef Tenderloin by De Stewart (Herb's and Spice Findlay Market)
2 Whole tenderloins (I do 1 whole tenderloin cut in half. I buy it only at Jungle Jim's and only when it's on sale for $9.99/lb. They trim it up and grind the left over meat. It makes a great meatloaf. I usually pay $70-75, but get a huge tenderloin meal and 1-2 ground beef dinners.This week I made heavenly hamburgers and Taco salad with the ground meat. I also got a quiche out of the cooked meat and Bette took home 2 beef tenderloin sandwiches)Pretty cost effective for the quality!
1 Tbsp. + 1 tsp. olive or canola oil
4 cloves minced garlic
1 Tbsp. dried basil
1 Tbsp. dried rosemary (crushed)
2 tsp. sea salt (fine not coarse)
2 tsp. ground pepper
Tie tenderloin w/ kitchen string every 2 inches.
Combine olive oil and garlic and brush over meat.
Combine basil,rosemary,salt and pepper. Sprinkle over entire roast and let it sit 30 min.
Place on the rack in a shallow roasting pans (fat side up).
Bake 425 degrees until De says pull out at 135 wrap tight w/ foil and let it sit. I go to 160 and wrap and it's still really pink.It con't to cook and the juices redistribute.