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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (4 lb) trimmed beef tenderloin roast, about 18 inches longer and tied, halved across
1 tbsp coarse sea salt
2 tbsp finely crushed peppercorns
3 tbsp chopped fresh parsley
2 tbsp plus 1 tsp finely chopped fresh thyme
3 clove garlic, minced
1/3 cup vodka
1/4 cup olive oil
2 tbsp vegetable oil
1/4 cup unsalted butter, cut into tbsp pieces
Rub tenderloin with salt and pepper. Place in a large resealable bag and add parsley, 2 tbsp thyme, garlic, vodka and olive oil. Seal bag, pressing out excess air. Marinate in a large shallow pan, chilled, turning meat over twice a day for 2 days. Let beef stand in marinade in bag at room temperature for 1 hour before roasting.
Preheat oven to 425. Remove beef from bag, reserving marinade, and pat dry with paper towels. Heat oil in a skillet until just smoking and sear tenderloins. Transfer to a roasting pan being careful not to over crowd.
Roast to about 130-140 degrees and transfer to a cutting board. Cover and allow to rest about 20 minutes before slicing.
While beef is resting, add marinade to roasting pan and deglaze by bring to a boil, scraping up brown bits. Reduce heat to low and simmer for 1 minute. Add butter, stirring until melted, add remaining thyme and season with salt and pepper. Pour sauce through a sieve into a bowl, discarding solids. Serve beef slices drizzled with sauce. Serves 8
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VODKA MARINATED BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 (4 lb) trimmed beef tenderloin roast, about 18 inches longer and tied, halved across
1 tbsp coarse sea salt
2 tbsp finely crushed peppercorns
3 tbsp chopped fresh parsley
2 tbsp plus 1 tsp finely chopped fresh thyme
3 clove garlic, minced
1/3 cup vodka
1/4 cup olive oil
2 tbsp vegetable oil
1/4 cup unsalted butter, cut into tbsp pieces
Rub tenderloin with salt and pepper. Place in a large resealable bag and add parsley, 2 tbsp thyme, garlic, vodka and olive oil. Seal bag, pressing out excess air. Marinate in a large shallow pan, chilled, turning meat over twice a day for 2 days. Let beef stand in marinade in bag at room temperature for 1 hour before roasting.
Preheat oven to 425. Remove beef from bag, reserving marinade, and pat dry with paper towels. Heat oil in a skillet until just smoking and sear tenderloins. Transfer to a roasting pan being careful not to over crowd.
Roast to about 130-140 degrees and transfer to a cutting board. Cover and allow to rest about 20 minutes before slicing.
While beef is resting, add marinade to roasting pan and deglaze by bring to a boil, scraping up brown bits. Reduce heat to low and simmer for 1 minute. Add butter, stirring until melted, add remaining thyme and season with salt and pepper. Pour sauce through a sieve into a bowl, discarding solids. Serve beef slices drizzled with sauce. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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