Cold Sliced Tenderloin with Herb Sauce

By ezunich

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

Details

Servings 8

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.