Nicole’s Roasting Recipe: Roast Beef Tenderloin
Makes 8 servings
4 lbs. tenderloin of beef, USDA prime
1/4 cup minced fresh thyme
1/4 cup extra virgin olive oil
1/2 cup chopped garlic
1 cup red wine (Cabernet or Merlot)
3 tbsp. crushed black peppercorns**
Roll and tie up the roast into a compact shape with some fat left on for flavor.
Pre-heat the oven to 450°
1.In a food processor, mix the minced thyme, olive oil and minced garlic with 1/2 cup of the red wine. Rub this paste (reserving 1 tablespoon) evenly over the surface of the roast. Let rest, at room temperature, for 1 hour.
2.Sprinkle the cracked peppercorns evenly over the surface of the roast and press into place.
3.Put the roast in an ungreased, shallow roasting pan and put in the pre-heated oven. Cook for 15 minutes and reduce heat to 350°.
4.Cook for an additional 20 to 25 minutes for rare in the center (120° to 125° internal temperature), basting with cooking juices. Remove the roast from the oven.
5.Place the roast on a cutting board, tent with foil and let stand for at least 10 minutes before carving. Slice the filet about 1/2 inch wide, serving 2 slices per guest. Top each portion with 3 to 4 tablespoons of sauce.