Trim a whole tenderloin of all fat and tendons. Tuck under tail and tie with string in 4 places. Insert 3 or 5 large bay leaves under string. Pat with lemon juice. Pour over approximately 2 tablespoons olive oil. Grind some black pepper over top.

Place on foil. Cover loosely. Leave approximately 2 hours. Before roasting, roll meat in juices. Place on rack. Roast in preheated 450 degree oven for 40 minutes. Remove. Stand for 10 minutes. Remove string. Slice in 1/2 inch slices. Arrange on warmed platter with watercress or attractive garnish. Pass Bearnaise Sauce.