Ingredients

1 (5 to 6-pound) beef tenderloin, trimmed of all visible fat
2-3 tablespoons Back to Organic Rosemary French Grey sea salt
2 tablespoons chopped fresh ginger
4 garlic cloves, crushed
1 tablespoon freshly ground black pepper
1 tablespoon coarse-grained Dijon mustard
¼ cup freshly squeezed lemon juice
¼ cup dry white wine
1 tablespoon of local honey
1/3 cup extra-virgin olive oil
Kale, fresh herbs, baby vegetables, cherry tomatoes and/or mushrooms for garnish

Grass fed tenderloin is our favorite cut. Lean, tender, and oh so juicy. Plus, it is so much better for you without the hormones. The cows are healthier and happier eating a normal diet of grass so the meat is more nutritious. There is more CLA and Vitamin E in grass fed meat.

I buy 5 pound tenderloins so we have plenty of leftovers for sandwiches. I serve them cold or broil them with a horseradish cream cheese spread and top them with sauted onions. Your husband will not complain about brown paper bagging it the next day for lunch. You may need to make extra for his co-workers.

We marinaded this tenderloin overnight in the Holiday Tenderloin of Beef marinade but used a 2010 Pinot Gris from Coeur de Terre and a tablespoon of honey instead of sherry this time. The wine came from Perrine’s Wine Shop. She always gives the best suggestions and has a fabulous selection of biodynamic and organically grown wines. I love the name La Diva for the Mas Des Dames 2008 red wine.

Directions

1) To make the marinade- “In a small bowl, whisk together the rosemary, ginger, garlic crushed with salt, black pepper, Dijon mustard, lemon juice, sherry (white wine and honey) and olive oil. Place the tenderloin in a heavy-duty zip top bag. Pour the marinade over the meat. Seal the bag and place in the refrigerator, turning occasionally, for 6 hours or overnight. “

2) Cook the Meat- Preheat the oven to 450 degrees. Stick the cast iron skillet in the oven while preheating so it is hot when you place the meat on it. The olive oil sizzles and helps sear the underneath side of the meat. Place the meat carefully on the skillet and pour some of the marinade on top.

Roast for 20 minutes at 450 degrees. Reduce the heat to 350 degrees and cook for 10 to 15 minutes. Longer if you prefer a medium temperature. Let the meat rest for 20 minutes so the meat stays juicy. Slice into 1 inch thick pieces. Enjoy!

I serve steamed kale and butternut squash along with the tenderloin. Kale tastes incredible with fresh rosemary.

Ultimate Cookbook- Per serving: 382 calories, 48 grams protein, 19 grams fat, less than one gram carbohydrates, 143 milligrams cholesterol, 326 milligrams sodium, 1 gram fiber