3 to 3 1/2 lb. trimmed tenderloin
1 tbsp. season salt
1 tsp. coarse black pepper
1/2 tsp. sugar
3 tbsp. Kitchen Bouquet
1/2 c. corn oil
1 c. red wine or canned beef consomme'

SEASON SALT:

1 c. salt
1 tbsp. Spanish paprika
1 tsp. black pepper
1/4 tsp. ground white pepper
1/4 tsp. celery salt
1/4 tsp. garlic salt

Tie tenderloin so it will maintain its shape. Rub entire surface with the seasonings. Mix kitchen bouquet and corn oil. Pour mixture over the entire surface of the tenderloin. Make sure you massage the mixture into the tenderloin; do not brush it on. Cool the tenderloin to room temperature. Line the broiler with foil. Sear the tenderloin close to flame on all sides turning every 2 to 3 minutes. Remove from broiler; let cool to room temperature. This can be done early in the day and let set out. Wrap tenderloin in heavy duty aluminum foil. Before closing pour one cup of red wine or can consomme over tenderloin, then seal. Put in 350 degree oven. Roast tenderloin 40 minutes. Open foil packet and pour off juices. (Save for au'jus or your favorite sauce). Let cool at room temperature again. Half hour before you are ready to serve preheat oven to 450 to 500 degrees. Line a cookie sheet pan with foil. Place unwrapped tenderloin on sheet pan put in oven and roast 10 to 15 minutes for rare. Check with a thermometer. Cool 10 minutes before slicing. Serves 8 to 10.