Whole Roasted Beef Tenderloin

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Yield: Makes 6 to 8 servings

Ingredients

Rub

4 tablespoons olive oil

2 cloves garlic, peeled and chopped fine

2 tablespoons chopped fresh thyme

4 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

1 teaspoon salt

Tenderloin

1 large beef tenderloin, trimmed

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Preparation Method

The Day Before Serving:

Combine all ingredients, except the beef.
Rub this mixture over the beef and wrap tightly in plastic wrap.
Refrigerate in a Sub-Zero refrigerator overnight.

The Serving Day:

Position oven rack at rack position 3. Preheat Wolf Electric Oven in CONVECTION at 475°F.
Place the tenderloin on a roasting rack in a roasting pan. Place in oven.
Insert the temperature probe in thickest part of tenderloin and set for 130°F.
When oven chimes beef temperature has been reached, remove and insert temperature probe to another position in beef.
Remove from oven when chime signals again.
Allow the meat to rest for 20 minutes before slicing.