2 – 3 pound beef tenderloin roast
1/4 cup Greek seasoning
1/4 cup medium ground black pepper
Heat oven to 425°F. Combine Greek seasoning and black pepper; roll roast in rub mixture to cover all surfaces.
Place roast on rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 – 45 minutes for medium rare; 45 – 50 minutes for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes.(Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast into slices. Season with salt, as desired.