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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 cup packed fresh basil leaves
1 1/2 tsp rosemary and marjoram
1 tbsp oregano
6 garlic cloves
3 tbsp Dijon mustard
1/4 tsp black pepper
1/3 cup extra virgin olive oil
4 1/4 lb beef tenderloin, trimmed and tied
1 1/2 tsp salt
Combine basil, rosemary, marjoram, oregano, garlic, mustard and pepper in the bowl of a food processor or blender. With the food processor running, slowly drizzle in oil and process until herbs and garlic are very finely chopped. Rub herb mixture over beef and refrigerate at least 4 hours and up to 24 hours.
Preheat the oven to 425. Coat a rimmed baking sheet with cooking spray. Transfer beef to the baking sheet. Sprinkle with salt. Bake 25 to 30 minutes or until a thermometer inserted into the center registers 135F for medium rare. Remove from the oven and let stand 10 minutes before slicing. Serves 12.
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GARLIC AND HERB BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
1 cup packed fresh basil leaves
1 1/2 tsp rosemary and marjoram
1 tbsp oregano
6 garlic cloves
3 tbsp Dijon mustard
1/4 tsp black pepper
1/3 cup extra virgin olive oil
4 1/4 lb beef tenderloin, trimmed and tied
1 1/2 tsp salt
Combine basil, rosemary, marjoram, oregano, garlic, mustard and pepper in the bowl of a food processor or blender. With the food processor running, slowly drizzle in oil and process until herbs and garlic are very finely chopped. Rub herb mixture over beef and refrigerate at least 4 hours and up to 24 hours.
Preheat the oven to 425. Coat a rimmed baking sheet with cooking spray. Transfer beef to the baking sheet. Sprinkle with salt. Bake 25 to 30 minutes or until a thermometer inserted into the center registers 135F for medium rare. Remove from the oven and let stand 10 minutes before slicing. Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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