Roast Tenderloin

Christmas comes around with ornament filled trees and colorful lights. A host of wrapped gifts bring good cheer. And a grand repast calls us to the table. We take into account favorite foods of all the family. So we have ricotta toasts with fava beans, crab dip and stuffed grape leaves. Roasted marrow,  homemade tomato soup and then the piece-de-resistance....a perfectly roasted medium rare beef tenderloin, accompanied by broccoli rabe and cannellini beans, a fennel and potato hash and roasted wild mushrooms. 

This recipe works for a few reasons. It is a reverse grill, meaning the beef is seared well before roasting in the oven. A fast sear to seal the outside allows the meat to roast easily in a low oven. No outdoor appliances are required, though the tenderloin will get a better crust if you use a grill. So you could make this anytime of the year. 

Bill Parisi's very adaptable recipe is a snap to make. Find a good quality tenderloin, preferably prime. Chop a lot of garlic, parsley, onion and thyme. Slather tenderloin with marinate overnight. Follow with the reverse sear. You are guaranteed a succulent success. 

ROAST TENDERLOIN

Adapted from Bill Parisi

Serve 6

1 2-3lb Tenderloin, trimmed of silver skin

5 Garlic cloves

2 tablespoons Thyme leaves

1/2 cup Parsley leaves

1/2 cup minced Red Onion

4 tablespoons Olive Oil plus more for searing beef

Kosher Salt

Ground Black Pepper

Chop garlic, parsley and thyme finely. 

Place in a bowl.

Add onion to bowl.

Pour olive oil over garlic and let garlic, parsley, onion and thyme macerate for 15 minutes. 

Place tenderloin on a baking sheet. 

Season generously all over with salt and pepper. 

Cover tenderloin with flavored oil. 

Marinate overnight. 

Heat oven to 275F/135C.

Heat a large griddle or frying pan. 

Add a tablespoon of olive oil to pan. 

When the pan is hot lay tenderloin in the pan and quickly sear all the sides.

Alternately, sear the tenderloin on a hot grill. 

Place tenderloin on baking sheet and roast in the oven for 25 minutes for  medium rare. Minus 5 minutes for rare beef. Add 5 minutes for a medium well beef. 

Take the meat out of the oven and let it rest for 5 minutes. 

Carve into 1/2" slices and serve. 

The melt in your beef pleases all. The grand repast ends with chocolate pie and a yogurt cake. A rather pleasant way to enjoy a special day.

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