Recipe

1. Preheat oven to 500 degrees F.

2. Trim silver skin or connective tissue off tenderloins with a very sharp knife.

3. Place tenderloins on a nonstick cookie sheet with rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into the meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse slivered garlic into the holes. Combine steak seasoning blend or coarse salt and cracked black pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

4. Let meat rest, transfer to a carving board, slice and serve.