Whole tenderloin, trimmed
2 sticks butter
Garlic powder
Season salt
Salt and pepper
4 beef bouillon cubes
1 c. sherry

Preheat oven to 500 degrees. Melt butter; add garlic powder, season salt, salt, and pepper to taste. Add beef bouillon; pour over tenderloin and completely coat the meat.

On a hot griddle or large skillet sear meat on all sides. Line a roasting pan with foil. Put tenderloin in pan and pour over remaining butter mixture. Also pour over 1 cup sherry; do not cover.

Put pan into 500 degree oven; set timer for 15 minutes. When timer rings, turn oven off. Set timer for 45 minutes. For more well-done meat, set first timer for 20-25 minutes, not 15. DO NOT open door until the 45 minutes is up. Slice and serve.