1 tablespoon olive oil
1/2 teaspoon pepper
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
Preheat oven to 425 degrees. The tenderloin will have one end that is smaller and thinner than the rest. Tuck 6" of this end under the rest of the loin. Tie the tenderloin at 2" intervals with kitchen string to keep its shape. Place on a rack in roasting pan. In small bowl, combine oil, pepper, marjoram, and salt and blend well. Rub this mixture into the beef. Place meat thermometer in thickest section of beef.
Roast at 425 degrees for 40-50 minutes until thermometer reads 140 degrees minimum. Remove from oven and cover beef tightly with foil. Let stand, covered with foil, for 15 minutes. The temperature will rise about 5 degrees during this time and the juices will redistribute. Remove string and meat thermometer; then carve beef.
Makes 6 servings.