Preparation / Directions:
*may substitute: 1/4 cup whipping cream + 1/4 cup 1% milk
Preheat oven to 350 degrees. Trim the tenderloin, pat dry, and place in a shallow roasting pan. Season with salt, pepper, and 1 teaspoon of the rosemary. Place the roast in the oven, uncovered. Cook 45 minutes for rare (130 degrees) on a meat thermometer; 50 to 55 minutes for medium, (140 degrees).
When the roast is done, place it on a warm platter and cover loosely with aluminum foil to keep warm, and start the sauce. Place the roasting pan on a medium-high burner, add the water, and stir up the pan drippings. When the drippings come to a boil, turn the heat down to medium-low and add the remaining rosemary. Stir occasionally as the rosemary warms up, simmering about 10 minutes. Add the cream, stir until well blended, and serve immediately, spooned over the sliced tenderloin.
Serve with baked potatoes and fresh garden carrots.
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