4 tablespoons olive oil
2 cloves garlic, peeled and chopped fine
2 tablespoons chopped fresh thyme
4 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 large beef tenderloin, trimmed
1 Day Head
Make sure the tenderloin has all visible fat removed. Use a sharp knive and remove the thin, silvery membrane. Tie the tenderloin with kitchen twine at 2 inch intervals.
Combine all ingredients, except the beef.
Rub this mixture over the beef and wrap tightly in plastic wrap. Refrigerate overnight.
Roast
Place rack in lower half of the oven.
Preheat oven to 475° F.
Remove the roast from the plastic wrap. Heat a frying pan large enough to fit the meat. Sear the beef on both sides to seal in the juices and create a brown crust.
Place the tenderloin on a roasting rack in a roasting pan. Place in oven.
Insert a meat temperature in thickest part of tenderloin and set for 120°F. When the temperature has been reached remove the roast from oven. Sit the meat in a warm place and allow the meat to rest for 20 minutes to complete cooking and before slicing.
Posted: 5/4/2011 11:34:10 AM