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.