3 lb Whole trimmed tenderloin
3/4 c  Brandy
Salt and pepper

Place roast in shallow roasting pan. Pour approximatedly one third of the
brandy on the roast. Roast at 325 degrees F. without lid for approximately
15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast
throughout cooking time. Baste frequently. If the surface of the roast
appears to be drying out during cooking, cover with suet or bacon strips.
When roated to desired doneness, remove from oven and allow meat to stand
for ten minutes before carving. Season with salt and pepper.