Preparation time: 30 Minutes Marinating time: 6 hours-overnight Cooking time: 30-35 minutes Standing time: 20 minutes
- 2 tablespoons fresh rosemary
- 2 tablespoons chopped fresh ginger
- 4 garlic cloves, crushed with 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon coarse-grained Dijon mustard
- ¼ cup freshly squeezed lemon juice
- ¼ cup dry sherry
- 1/3 cup extra-virgin olive oil
- 1 (5 to 6-pound) beef tenderloin, trimmed of all visible fat
- Kale, fresh herbs, baby vegetables, cherry tomatoes and/or mushrooms for garnish
In a small bowl, whisk together the rosemary, ginger, garlic crushed with salt, black pepper, Dijon mustard, lemon juice, sherry 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. When ready to cook, preheat the oven to 450 degrees. Remove the tenderloin from the marinade and place on a foil-lined baking sheet with sides, such as a jellyroll pan or a roasting pan. Tuck the tail or thinner end of the tenderloin under the rest of the meat so that it will cook more evenly. Place the meat in the preheated oven and roast for 20 minutes. Reduce heat to 350 degrees and cook the meat for 10-15 minutes more or until a meat thermometer inserted into the tenderloin registers 120 degrees for rare. Remove from the oven and let the meat sit for 20 minutes before slicing. Slice the meat thinly and place on a serving patter lined with kale and garnishes. Serve with any condiments on the side. Yield: 10 servings
Ray Overton
Per serving: 382 calories, 48 grams protein, 19 grams fat, less than one gram carbohydrates, 143 milligrams cholesterol, 326 milligrams sodium, 1 gram fiber
