1 beef tenderlion
2 large garlic cloves, cut into slivers
1 tbsp coarse ground black pepper
1 tbsp dried thyme
2 bunches fresh rosemary (reserve 4 sprigs for garnish)
2 bunches fresh sage (reserve 1/2 bunch for garnish)
1 tsp coarse kosher salt
Preheat oven to 425°
Cut slits in the tenderloin with the tip of sharp knife, and then insert garlic slivers into the slits.
Rub tenderloin with black pepper and thyme
Lay sprigs of rosemary and sage on top and around tenderloin, and carefully tie in place with butcher's twine.
Place thin sheet of suet on top of herbs and sprinkle with salt. Place tenderloin in a shallow roasting pan.
Cook tenderloin for 10 minutes, then reduce heat to 350° degrees until internal temperature reaches 135° for a nice medium rare. Remove suet and herbs.
Carve into 1 inch thick slices, garnish and serve.