1 whole beef tenderloin, 3-5 lbs., well trimmed of fat and gristle
1 tbsp. oil
1 whole head of garlic
1 c. Shitake mushrooms (optional)
1 loaf sliced, buttered and browned under broiler French or Italian bread
Wine sauce

To roast garlic, dip unpeeled garlic in oil. Wrap in foil and bake in 350 degree oven until soft when pressed. Garlic can be cooked while roasting meat. Check for softness after 20 minutes or so.

The tenderloin can be garnished with sauteed shitake mushrooms cooked in a little butter or oil and served as a garnish with the sliced meat.

Roast: Preheat oven to 350 degrees 15 minutes prior to roasting meat. Season tenderloin with salt and pepper. In a large heavy skillet heat a little olive oil. When oil is emitting a little haze, sear beef well until brown on all sides, using large spoons to turn meat. Try not to pierce meat so you won't lose any juices. The tenderloin can hold overnight in the refrigerator, ready for finishing 30 minutes before serving.

Preheat oven to 350 degrees. Place meat in rack in roasting pan in oven for about 30 minutes for medium rare. After meat is cooked, allow to rest for 10 minutes. While meat rests, make wine sauce.

Presentation: Slice meat to desired thickness, garnish with separated cloves of caramelized garlic that guests can squeeze out of their skins and onto slices of hot bread. Ladle a little wine sauce over sliced meat and serve rest separately. Serves 6.