A classic choice for holiday meals, this succulent tenderloin recipe utilizes a blend of our most aromatic herbs and spices, including Herbes de Provence, Basque Seasoning and Aleppo-Style Chile Flakes.
Prep time: 70 min
Cook time: 40 min
Total time: 110 min
Ingredients
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1 Whole Beef Tenderloin, pulled and trimmed
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1 Tablespoon Red Wine
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1 Tablespoon Olive Oil
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1 Tablespoon Organic Minced Roasted Garlic
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1 Tablespoon Roasted Garlic Sea Salt
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1 Tablespoon Herbes De Provence
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1 Tablespoon Basque Seasoning
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1 Tablespoon Aleppo Style Red Chile Flakes
Directions
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Combine red wine, olive oil, minced garlic, Roasted Garlic Salt, Herbes de Provence, Basque Seasoning and Aleppo-Style Chile Flakes in small bowl to make paste. Rub paste generously over entire tenderloin.
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Place rubbed tenderloin on sheet pan and set in refrigerator to chill and marinate for 40 to 60 minutes.
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After tenderloin has marinated, heat large skillet or grill to medium-high temperature. Sear tenderloin for 2 to 3 minutes and turn one quarter over. Continue this process until meat is seared on all sides.
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Reduce temperature of skillet or grill to medium-low and let meat cook for 2 to 3 minutes per quarter turn again. Baking in 350°F oven is also an option for finishing meat.
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Check temperature of meat for doneness, 135°F to 140°F for medium-rare. Remove tenderloin and transfer to rack to rest for 10 minutes before carving.