2 lb beef tenderloin roast

1 1/2 tsp salt

3/4 tsp pepper

2 T olive oil

2 cloves garlic

4 c water

22 oz beef broth

1 bay leaf

1/2 tsp thyme

2 cloves

Tie roast with string at 2 inch intervals.  rub 1 tsp salt and half tsp peper over roast.  Heat oil in dutch oven.  Add roast and garlic – cook ’til evenly browned.  Remove roast, pour off drippings.  Add water, broth, bay, thyme, cloves – bring to a boil.  Add roast – simmer 20 minutes (130 internal temp for rare).  Strain liquid.  Add cornstarch and mustard, turn into paste.  Slowly add cookng liquid – add rest of salt and pepper (or to taste).  Cook until slightly thickened.