|2 1/2||Pound(lb)||center cut beef tenderloin, trimmed|
|1/2||Teaspoon(t)||freshly ground pepper|
|1||Unknown()||nonstick cooking spray|
|1/4||Cup(c)||low-sodium soy sauce|
|1||garlic clove, minced|
|1||Teaspoon(t)||pepper freshly ground lettuce leaves|
Rub beef with 11/2 teaspoon pepper, garlic powder, paprika, celery salt, and sage.
Refrigerate in a sealed plastic bag for 2 to 4 hours.
Remove beef from the refrigerator 1 hour before cooking.
Preheat oven to 325°. Slice beef into thin medallion sizes, leaving the tenderloin together. Place in a baking pan that has been coated with nonstick cooking spray.
Bake for 1 hour.
To make tomato sauce, combine the tomato puree, soy sauce, vinegar, and remaining spices in a medium mixing bowl.
Remove the meat from the oven and brush the tomato herb sauce over the meat. Return to the oven and continue to bake for another hour or until the juices run clear and the center of meat reaches a temperature of 140° (rare) to 160° (well-done).
Serve on a large platter, placing meat medallions in a circular fashion on top of lettuce leaves.