2 1/2-pound beef tenderloin
1 tsp. minced fresh rosemary, or 1/2 tsp. dried
2 garlic cloves, silvered lengthwise
1 tsp. minced fresh thyme, or 1/2 tsp. dried
2 Tbsp. Olive oil
1 tsp. minced fresh sage, or 1/2 tsp. dried
1 Tbsp. cracked black peppercorns
Salt, to taste

Step 1:
Preheat oven to 425 degrees. With a small knife, make several small incisions in the tenderloin; insert a sliver of garlic in each incision. Rub the tenderloin with the oil. In a small bowl, combine the peppercorns, rosemary, thyme, sage and salt; pat the mixture on all sides of the tenderloin.

Step 2:
Place the tenderloin in a shallow roasting pan. Poast 10 minutes; reduce the oven temperature to 350 degrees. Roast about 15 minutes longer for rare, about 20 minutes for medium. Transfer the roast to a cutting board; let stand 15 minutes before slicing.