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Ingredients
- Sauce:
- 1 1/4 cups olive oil
- 3/4 cup coarsely chopped fresh basil
- 1/4 up coarsely chopped fresh parsley
- 1/4 cup coarsely chopped fresh mint
- 1/4 cup fresh lemon juice
- 4 garlic cloves
- 4 tsp Dijon mustard
- Roast:
- 3 lbs beef tenderloin (center cut)
- olive oil
- salt and pepper
- garlic powder
- thyme
- '/2 cup extra-virgin olive oil '/4 cup red wine vinegar . Salt and black pepper
- il:otaste
Preparation
Step 1
Sauce:
Combine all of the ingredients in a food processor or blender to blend to a coarse puree.
For beef: reheat oven to 425°. Brush the tenderloin with the olive oil and season generously with the slat, pepper, garlic powder and thyme. Roast the tenderloin, uncovered, in a parchment-lined heavy roasting pan for about 20 minutes, or until the internal temperature registers 120°-125° for medium rare. Chill up to 2 hours.
To serve: Slice the beef and place on a platter.