filet of beef
butter
pepper to taste

Rub a trimmed filet of beef with butter and with pepper to taste. Roast it in a moderately hot oven (375°F) for 25 to 35 minutes, depending on the size of the filet. Baste frequently with hot beef stock for the first 15 minutes, then with the juices from the pan for the remaining roasting time, being careful not to let juices burn. (Medium is 160°F on meat thermometer.) From The Gourmet Cookbook, Volume 1 by Jon Drolshagen. This cookbook was given to me by Michael Carpenter, a young artistic friend. Using this recipe, we cooked 70 pounds of beef tenderloin for Lorie's wedding reception, May 30, 1987.