3 - 3 1/2 lb. beef tenderloin roast
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1 tsp. paprika
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. white pepper, finely ground
Garlic powder to taste
Onion powder to taste
1/4 tsp. ground red pepper
Lemon slices (opt.)
Celery leaves (opt.)

Combine seasonings and rub over meat. Place meat on a rack in open roasting pan. Insert meat thermometer into the thickest part of meat. Do not add water and do not cover. Roast 45 to 50 minutes at 425 degrees for rare. Remove meat when thermometer reaches 135 degrees. Let meat set 15 minutes in a warm place before carving. Garnish with lemon slices and celery leaves if desired.