BEEF TENDERLOIN 1 (5 lb.) Beef tenderloin 1 tbsp. round thyme 1 tbsp. white pepper 1 tbsp. seasoned salt 1 tsp. garlic salt 1/4 tsp. oregano Salt, optional 1/4 cup Worcestershire sauce 1 cup water

Trim fat completely from Tenderloin. Place meat on large sheet of foil and rub thyme into meat. Sprinkle next 4 ingredients over meat. Roll meat over to pick up dry ingredients. Wrap tightly in foil and chill at least 12 hours. Remove beef from refrigerator 2 hours before cooking. Place on rack in pan and sprinkle with salt (optional). Pour Worcestershire sauce over meat. Preheat oven to 400 deg. Add water to pan and roast 50 to 60 minutes. The ends will be medium and the middle will be medium rare.