TUSCAN BEEF TENDERLOIN

TUSCAN BEEF TENDERLOIN image

Yield Makes 10-12 servings.

Number Of Ingredients 12

1 (5-6 lb.) beef tenderloin, trimmed
3 T dried Italian herbs
1 T garlic salt
1 T coarsely ground black pepper
1/2 cup extra virgin olive oil, divided
2 T balsamic vinegar
1/2 cup fresh basil chiffonade
2 T chopped fresh thyme
2 T chopped fresh flatleaf parsley
zest of 2 lemons
juice of 2 lemons
1/3 cup extra virgin olive oil

Steps:

Combine dried herbs, salt and pepper. Rub into beef, completely coating tenderloin. Pour about 1/4 cup olive oil evenly over tenderloin, and continue to rub oil and dried herbs into beef. Drizzle top of beef with balsamic vinegar. Wrap beef in foil and let it marinate for 30 minutes, coming to room temperature. Preheat oven to 400 degrees. Place beef on rack in baking pan. Add 2 cups of water to pan under meat. Roast meat for about 25 minutes, until meal thermometer inserted in center of beef reads 125 degrees (beef should be rare). Remove from oven, and remove beef from rack to sheet pan. Cover beef with foil and let it rest for 15-20 minutes. Heat grill, gas or charcoal, to medium high. Slice beef into thick 1 1/2 inch slices. Brush beef with remaining extra virgin olive oil. Place beef on hot grill for only 2 minutes per side. Remove meat to platter. Sprinkle fresh herbs mixed with lemon zest over beef. Finish with lemon juice and extra vigin olive oil.