For a holiday gathering or a comforting winter dinner with the people you love; whole roasted beef tenderloin is the perfect centerpiece.
1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1/2 cup chopped flat leaf parsley
1 tablespoon fresh thyme leaves
2 bay leaves
3 cloves garlic, crushed
1 (5 to 10 pound) beef tenderloin, trimmed of fat
Salt and pepper to taste
- Preheat the oven to 450 degrees.
- Combine all the ingredients and rub all over the meat. Let the meat marinate for about an hour. DO NOT REFRIGERATE.
- Remove the meat from the marinade, pat it dry (removing excess moisture but allowing the seasonings to adhere) and transfer to a warm roasting pan. Roast for 20 minutes, then check temperature with a meat thermometer; 125 degrees is medium-rare. Remove the roast from the oven and season with salt and pepper.
- Let the meat rest for 10 minutes covered loosely with aluminum foil.
- Serve with your favorite sauces and side dishes. As pictured, I cut the filet into 1/2 inch thick slices and served it with roasted potatoes and arugula salad. Enjoy!