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Tenderloin Roast with Fresh Thyme
Aunt “Jo” was the sister I never had. Whenever I prepare this recipe, I think of her and the fun times we had together. It uses the tenderloin -- the most costly and tenderest piece of meat. Cooked properly, this recipe never fails, and I offer it to you in memory of Aunt Jo: This was her favorite.
- 4 to 5 pounds beef tenderloin
- Olive oil spray
- 1 cup dry red wine
- 1/4 cup low-sodium soy sauce
- 3 tablespoons extra virgin olive oil
- 3 sprigs fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon white pepper
- 3 tablespoons fresh minced Italian parsley or chives or 1-1/2 tablespoons dried
- 1/4 cup melted butter, or margarine
Remove tenderloin from refrigerator. Prepare a broiling rack and medium-sized roasting pan, with cover, that accommodates the roast comfortably. Spray rack with olive oil to prevent sticking. Remove all connective tissue and visible fat from meat. Set roast in pan.
In a small bowl, combine wine, soy sauce, olive oil, thyme, salt and pepper. Mix well with a wire whisk, and pour over meat. Cover and refrigerate overnight, turning meat every few hours. In the morning, turn meat as often as possible in the marinade. Remove pan from refrigeration one hour before broiling.
Place meat on rack in roasting pan. Broil 20 minutes per side, 5 inches from heat source, basting until all marinade is used. Use a meat thermometer to insure desired doneness: 130 degrees F. rare; 140 for medium; 160 for well-done. This roast is also fine for barbecuing on an outdoor grill.
Remove tenderloin to a pretty serving platter. Add parsley or chives to melted butter. Pour mixture over hot meat. Cover loosely with foil tent. Let meat rest 15 minutes before slicing. Serve with “Three Peppers Vinaigrette” (recipe follows), and baked potatoes.
Copyright Joyce LaFray. All Rights Reserved.