Beef Tenderloin

By commercecook

Barb Pelton from Zumba gave me this recipe.

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon chopped parsley
• 1 tablespoon chopped shallots
• 1 tablespoon coarse sea salt
• 1 teaspoon herbes de Provence
• coarsely ground pepper
• 4 1/2 pound beef tenderloin

Preparation

Step 1

One day before serving, in a small bowl, combine all the ingredients except the meat and ground pepper. Rub the mixture all over the tenderloin, making sure it is evenly distributed and adhering to the meat. Sprinkle with black pepper and pat so that it stays on. Place the meat in a dish, cover and refrigerate overnight.

Preheat the oven to 425 degrees.
Place the tenderloin to the middle rack and roast about 25 to 35 minutes, or until the temperature reaches 115 degrees. The meat will rise in temperature to about 125-128 while it rests. Have the meat rest about 15-20 minutes before cutting.