2 Tbsp chopped parsley
1 Tbsp olive or salad oil
1 1/2 tsp fennel seeds, crushed
1/2 tsp crushed red pepper
salt
1 (2 1/2 lb)center-cut beef tenderloin roast
1 Tbsp balsamic or red wine vinegar
1/2 tsp beef-flavor instant bouillon
parsley springs for garnish

About 1 1/4 hours before serving:

Preheat oven to 425 degrees. In cup, combine chopped parsley, olive oil, fennel crushed pepper, and tsp salt. Trim any fat from beef tenderloin. Place tenderloin on rack in roasting pan.

Insert meat thermometer into thickest part of tenderloin. Roast 45 to 50 minutes until thermometer reaches 140 degrees for rare or until of desired doneness. Remover tenderloin to warm platter; let stand 10 minutes for easier slicing.

Spoon off any fat from roasting pan. With roasting pan over medium-high heat, heat drippings remaining in roasting pan with vinegar, bouillon, 1/2 tsp salt, and 3/4 up water to boiling. Reduce heat to low; cook 1 minute, stirring to loosen brown bits from bottom of pan. Pour meat-juice mixture into gravy boat. To serve, garnish platter with parsley sprigs. Serve with meat-juice mixture in gravy boat. Makes 8 main-dish servings.