Ingredients
- tablespoons fresh rosemary
- tablespoons fresh thyme leaves
- bay leaves
- cloves garlic
- large shallot, peeled and quartered
- tablespoon grated orange zest
- tablespoon coarse salt
- teaspoon freshly ground black pepper
- /2 teaspoon ground nutmeg
- /4 teaspoon ground cloves
- tablespoons olive oil
- (2 pound) beef tenderloin roasts, trimmed
Instructions
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Step 1
Start by combining the rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves in a food processor. Pulse while drizzling in the olive oil until a smooth paste forms. I like to let the processor run just enough to break down the aromatics without heating them up. Pat the beef tenderloins dry with paper towels, then rub the herb mixture evenly over all sides. Place them in a large glass baking dish, cover with foil, and refrigerate for at least 6 hours—overnight is even better—to let the flavors meld. When ready to cook, preheat the oven to 400°F (200°C). Set a rack inside a large roasting pan and place the tenderloins on top. Roast for about 35 minutes, or until a meat thermometer inserted into the thickest part reads 140°F for medium-rare. I often check a few minutes early to avoid overcooking. Once done, remove from oven and tent loosely with foil
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Step 2
let rest for 10 minutes. This resting step allows the juices to redistribute. Slice into thick medallions and serve.