“Holidays are special occasions calling for some ‘WOW’ factor in the middle—even though my wife claims ‘Sides are what makes the meal!’ For me, a once a year beef tenderloin raised locally fits that bill. We always call on Leila Gentile for one from Stan’s herd at Dreamcatcher Farm. Covered with fresh herbs and grilled medium-rare, even the occasional leftovers make for great sandwiches the following day.”
Ingredients
- 1 trimmed beef tenderloin
- 4 tablespoons good olive oil
- Coarse salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 2 cups mixed herbs, chopped; fresh whenever possible (We suggest an even mixture of flat parsley, tarragon, rosemary, basil, marjoram, oregano.)
Preparation
Place tenderloin on a tray and drizzle completely with olive oil, hand-rubbing to spread.
Sprinkle on salt and pepper and press garlic all over. Pat on herbs using fingertips to adhere as best possible. Cover with cellophane and set in refrigerator for 1 to 2 hours.
Prepare grill, oiling the grates for direct cooking—charcoal or gas—medium-high.
Grill each side of the tenderloin approximately 6–8 minutes, until crusted and seared, about 30 minutes total. Internal temperature should be about 145° for medium-rare.
Transfer to cutting board, cover loosely with foil and let rest for 5 minutes, then carve into crosswise slices and serve immediately.
