Here, beef tenderloin is steeped in pungent fresh herbs, olive oil, and Aussie wine, and cooked to perfection in a two-step process called “reverse searing.” The method yields meat that is uniformly pink from edge to edge. Great for entertaining!
- 2 sprigs fresh thyme, plus sprigs for garnish
- 1 sprig fresh rosemary, plus sprigs for garnish
- 1 sprig fresh basil (stems and leaves)
- 1 sprig fresh sage (stems and leaves)
- 2 cloves garlic
- Coarse salt (kosher or sea)
- 1/4 cup red wine, such as an Australian Shiraz
- 1 teaspoon coarsely ground black pepper, plus additional for serving
- 1/4 cup plus 2 tablespoons extra virgin olive oil, plus extra for serving
- 1 trimmed 2-pound center-cut beef tenderloin
- Freshly ground black pepper
- Additional extra virgin olive oil for serving
Strip the leaves from the thyme and rosemary sprigs and accumulate on a cutting board. Add the basil, sage, garlic, and 1 1/2 teaspoons of salt to the pile and coarsely chop. Transfer to a mixing bowl. Stir in the wine and 1 1/2 teaspoons of pepper, then slowly whisk in 1/4 cup of olive oil. Place the steaks in a large resealable plastic bag and pour the marinade over the meat. Refrigerate for 2 to 8 hours, turning the bag occasionally to redistribute the marinade.
When ready to cook, preheat the oven to 250°F.
Drain the meat and pat dry with paper towels. Season with salt and pepper. Place on a rack in a roasting pan. If you own one, insert a remote temperature probe in the thickest part of the meat. Otherwise, you’ll have to rely on an instant-read meat thermometer. Roast the meat until the internal temperature reaches 110°F. (The time will depend on the temperature of the meat when you started.) Remove the meat from the oven and tent with foil. Let rest for 15 minutes.
Meanwhile, preheat a cast iron grill pan or large cast iron skillet over medium-high heat until hot. (You can also nish the tenderloin on a grill.) Rub the tenderloin with 2 tablespoons of olive oil, then sear on all sides until the outside is deeply browned and caramelized and the internal temperature is 125°F for rare; 135°F for medium rare. Transfer the meat to a cutting board and loosely tent with foil. Let rest for 5 minutes.
Carve into 1/2-inch-thick slices, reserving the juices. Shingle the slices on a warmed platter. Drizzle the meat with the juices and additional olive oil and garnish with thyme and rosemary sprigs.
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club