Recipe ingredients and directions:
Brush a 2-pound beef tenderloin with 2 tablespoons olive oil. Rub
with 6 garlic cloves, 1 tablespoon crushed black pepper and 1/2
teaspoon thyme. Wrap tightly and chill 2 to 24 hours. Return to
room temperature while heating oven to 425 degrees.
Brown roast on all sides in a large skillet, in a little olive oil.
Place on rack in skillet or pan; insert meat thermometer in thickest
part. Roast uncovered to 140-155 degrees, rare to medium. Allow 10
to 12 minutes per pound for rare. Let rest 15 minutes before slicing.
To serve, spoon some red-wine sauce on each plate (reduced wine
and beef broth, lightly thickened). Top with beef and drizzle with
Dijon mustard thinned with cream. Strew with mixed green herbs
(parsley, chives, basil or tarragon).
Category: Beef Veal Recipes