3 large Leeks, white and light green only, thinly sliced into half moons, and well rinsed
3-4 cloves Garlic, thinly sliced
1 small bulb Fennel, stalky fingers removed, cored and thinly sliced
¼ C. plus 1 T. EVOO
1 ½ tsp. Salt
1 tsp. Black Pepper
1 2 ½ – 3 lb. Beef Tenderloin Roast, trimmed of excess fat and silverskin
1 T. finely chopped fresh Rosemary
1 ½ tsp. ground Fennel Seed

Preheat oven to 400 with a rack in the center position. Place leeks, garlic and fennel on a sheet pan, drizzle with a quarter cup oil, sprinkle with ½ tsp. each salt and pepper and toss to combine. Spread out the vegetables in an even layer and set a wire rack on top. Pat tenderloin dry with paper towels. If the tenderloin is an uneven thickness, tuck the skinny tapered end underneath and tie it tightly with butchers twine. Continue to tie up at ½ inch intervals to help keeps its shape during cooking. Stir together remaining T. oil, 1 tsp. salt, ½ tsp. pepper, rosemary and fennel in a small bowl to form a loose paste. Rub on all sides of the beef, coating it entirely. Place the beef on the wire rack over the vegetables. Roast until tenderloin reaches 130 at the thickest part of the meat (for medium rare), about 35-45 minutes. Vegetables should be crisp and frizzled. Allow meat to rest, uncovered, for 10-15 minutes before transferring to cutting board. Remove twine and slice meat into ½ inch slices. Top with vegetables.