Roast Tenderloin with Herbs

A large piece of beef tenderloin makes an elegant and impressive main course for a special occasion or celebratory meal. While the tenderloin cut is known for its tenderness, it can sometimes lack robust flavor. This recipe addresses that by marinating the tenderloin with herbs and vinegar to enhance its taste. The result is a tender and flavorful roast that will delight your guests. Serve the roast with your choice of sauces, such as Béarnaise Sauce or Nut Oil Vinaigrette, to further enhance the flavors. This recipe can also be adapted for roast strip loin.

MAKES: At least 10 servings

TIME: At least 11/2 hours, largely unattended

INGREDIENTS:

• 1/2 cup extra virgin olive oil
• 1 tablespoon balsamic or sherry vinegar
• 1/4 cup roughly chopped fresh parsley, including stems
• 1 teaspoon fresh thyme leaves (or thyme sprigs) or 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 cloves garlic, lightly smashed
• One 5-pound beef tenderloin, trimmed of fat
• Salt and freshly ground black pepper
• Sauce of your choice (e.g., Béarnaise Sauce, Nut Oil Vinaigrette, Anchovy-Caper Vinaigrette)

INSTRUCTIONS:

1. In a bowl, combine the olive oil, vinegar, chopped parsley (including stems), thyme leaves, bay leaf, and smashed garlic cloves. Marinate the beef tenderloin in this mixture for at least an hour, or up to a day if refrigerated for longer marinating times.
2. Preheat the oven to 450°F.
3. Remove the tenderloin from the marinade and pat it dry. Place it on a roasting pan.
4. Roast the tenderloin in the preheated oven for about 20 minutes. Check the internal temperature using a meat thermometer; a reading of 125°F in a few places indicates medium-rare doneness. If you prefer a different level of doneness, adjust the cooking time accordingly.
5. Once cooked to your desired doneness, transfer the roast to a platter and sprinkle it with salt and pepper. Let it rest for approximately 5 minutes before carving.
6. Carve the roast into thick slices, at least 1/2 inch in thickness. Serve the tenderloin with your choice of sauce, such as Béarnaise Sauce, Nut Oil Vinaigrette, or Anchovy-Caper Vinaigrette.

VARIATION:

Roast Strip Loin

• You can use a 3- to 10-pound strip loin roast for this variation.
• Follow the same cooking instructions, adjusting the cooking time. Begin checking the internal temperature after 45 to 50 minutes.
• Marinating and saucing are not necessary for strip loin, but you can make a reduction sauce using parsley or chervil and red wine to accompany it.

TIPS:

• When selecting a beef tenderloin, look for one that is well-trimmed of excess fat but not completely devoid of all fat. The fat helps add flavor and juiciness to the roast.
• Letting the beef tenderloin come to room temperature before cooking ensures more even cooking throughout.
• Use a meat thermometer to accurately gauge the internal temperature of the roast and achieve your desired level of doneness. It’s important not to overcook the tenderloin to preserve its tenderness.
• Resting the roast for a few minutes after cooking allows the juices to redistribute and results in a juicier and more flavorful final dish.
• Feel free to experiment with different herb combinations in the marinade to suit your taste preferences. Fresh herbs are ideal, but dried herbs can be used if necessary.
• Serve the roast with your favorite sauces or condiments to enhance its flavor. Traditional accompaniments like Béarnaise Sauce or a flavorful vinaigrette complement the tenderloin well.
• Leftover roast tenderloin can be used in various dishes, such as sandwiches, salads, or stir-fries. Its versatility makes it a great option for meal prepping or repurposing in other recipes.
• If you’re preparing roast strip loin instead of tenderloin, keep in mind that the cooking time may vary depending on the size of the roast. Regularly check the internal temperature to avoid overcooking.
• When carving the roast, it’s recommended to cut close to the bone for the first slice, which can provide a bone-in presentation if desired. The following slices can be boneless and cut to your preferred thickness.

Roast tenderloin with herbs is a show-stopping dish that is sure to impress your guests. The combination of marinating the tenderloin with herbs and vinegar infuses it with delightful flavors. The tender and succulent meat pairs beautifully with a variety of sauces, allowing you to customize the dish to your taste preferences. Whether you’re celebrating a special occasion or hosting a dinner party, this recipe is guaranteed to elevate your dining experience.