1 peeled tenderloin ( usually I buy this at Costco and it comes in a cryovac bag) large bottle olive oil soy sauce 1 jar Better Than Bouillon ( roasted beef base) garlic salt 1 large heavy metal baking pan meat thermometer

Cut meat out of cryovac over the sink and drain out the liquid.
Place meat in pan and curve at narrow end to fit into the pan
Liberally pour olive oil over meat ( there should be 1/8 "- 1/4 " in the bottom of pan )
Liberally pour soy sauce over meat
Rub the bouillon all over meat- liberally on top and bottom - spread it around
Sprinkle garlic salt on top ( if desired )
Let stand on counter to get to room temperature ( 3-4 hours )
Turn oven on to 450
Before placing meat into oven place thermometer into the thickest part of the meat
Start watching meat thermometer at 25 minutes
When the thermometer reads between rare and medium rare take meat out of oven
Immediately start cutting meat and transfer to a large platter.
Place tin foil on top of meat to help the meat stay warm and continue cooking
If you think the meat is too rare place back into the oven for about 5 more minutes
SLICE THE MEAT THINLY!!!!!!!!!!!!!!!
DO NOT OVER COOK!!!!!!!!!!!!
Serve with the oil from the pan as soon as possible