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HERB-MARINATED BEEF TENDERLOIN
Ingredients
- 2 sprigs fresh thyme, plus more for garnish
- 1 sprig fresh rosemary, plus more for garnish
- 1 sprig fresh basil, stems and leaves
- 1 sprig fresh sage, stems and leaves
- 2 cloves garlic
- 1-1/2 teaspoons coarse sea salt, plus more for seasoning
- 1-1/2 teaspoons coarsely ground black pepper, plus more for seasoning
- 1/4 cup red wine, such as a Shiraz
- 6 tablespoons extra virgin olive oil, divided, plus more for serving
- 2-pound center-cut beef tenderloin, trimmed
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Directions
- Strip the thyme and rosemary sprigs, placing the leaves/needles on a cutting board along with the basil, sage, garlic, and 1-1/2 teaspoons of salt; coarsely chop everything together.
- Transfer to a mixing bowl and stir in the black pepper and the wine.
- Slowly whisk in 4 tablespoons of olive oil.
- Place the tenderloin in a large resealable plastic bag, pour in the marinade, and seal the bag.
- Refrigerate for 2 to 8 hours (or overnight), turning the bag occasionally to redistribute the marinade.
- When ready to cook, drain the meat and pat dry with paper towels.
- Season with salt and pepper, place on a rack in a roasting pan, and let it come to room temperature for up to an hour. Preheat your oven to 250°F.
- If you have one, insert a remote temperature probe in the thickest part of the meat.
- Roast the meat until the internal temperature reaches 110°F. If you don’t have a probe, use an instant-read meat thermometer and start checking after an hour.
- Remove the meat from the oven and tent with foil.
- Let rest for 15 minutes.
- Meanwhile, preheat a cast-iron grill pan or large cast-iron skillet over medium-high heat until hot. (You can also finish the tenderloin on a grill.) Rub the tenderloin with 2 tablespoons of olive oil, then sear on all sides until the outside is deeply browned and caramelized and the internal temperature is 125°F for rare or 135°F for medium rare. Transfer the meat to a cutting board and loosely tent with foil again. Let rest for 5 minutes.
- Carve into 1/2-inch-thick slices, reserving the juices. Shingle the slices on a warmed platter. Drizzle with the juices and additional olive oil and garnish with thyme and rosemary sprigs.
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