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Categories:
beef tenderloin olive oil rosemary Italian parsley thyme garlic kosher salt freshly ground black pepper flan Potato Onion Marmalade
Viewed: 73 - Published at: 6 years agoIngredients
- 2 pounds beef tenderloin centre-cut, trimmed, 1 kg
- 1/4 cup olive oil 60 mL
- 2 teaspoons fresh rosemary chopped, 10 mL
- 2 teaspoons Italian parsley chopped fresh, 10 mL
- 2 teaspoons fresh thyme leaves chopped, 10 mL
- 2 teaspoons minced garlic 10 mL
- 1 tablespoon kosher salt 15 mL
- 1 tablespoon freshly ground black pepper 15 mL
- flan Potato, recipe follows
- 1 cup onion marmalade
Method
- Preheat the oven to 400 degrees F (200 degrees C).
- Tie the beef with butcher's string and rub with the olive oil.
- Combine the rosemary, parsley, thyme and garlic and pat the mixture on the beef.
- Season the beef with salt and pepper.
- Over high heat sear the beef in a ovenproof skillet, turning to brown on all sides, about 5 minutes.
- Place the skillet directly into the oven and roast the beef for 20 to 25 minutes.
- Let the beef rest for 10 minutes before removing the string and slicing.
