herb roasted tenderloin filet

We have all been there…trying to serve a picture perfect holiday meal while sashaying through the kitchen with ease and elegance (that’s how I always see it in my head anyways). Sipping champagne, passing appetizers, and telling your guests, “Of course I don’t need help. Just relax. I’ve got it covered,” as sweat slowly trickles down your back, the oven timer starts beeping incessantly and the burners on the stove are in full flight. I know you can relate!

There is a solution to this overachiever mentality. It is the “Herb Roasted Tenderloin Filet.” I have made this many times and I promise you, it is simple and a delicious and beautiful meal. The roast goes into the oven and you do nothing but wait. When you take it out, it has to rest so you have time to toss your salad, sauté mushrooms and pull an easy side dish out of the oven (roasted potatoes, mac-n-cheese, baked potatoes, buttered noodles-all compatible options). Once the roast is ready, you will find it easy to slice and amazingly tender. Serve the roast with your accompanying sides and Voila, a sophisticated and scrumptious holiday meal that will keep you relaxed and enjoying the evening with friends and relatives.

For the tenderloin filet roast pictured above, I was lucky enough to be given Italian Basil and Rosemary right out of a friend’s garden. The smells, flavor and freshness of the herbs elevated the finished roast. My son just peeked at what I was working on and said, “When do I get that again???

Happy Holidays!

Ingredients
1, 2 1/2 to 3 pound whole tenderloin (I found a great selection of grass-fed prime at Vons Pavilions)
2 garlic cloves minced
1 1/2 Tb ground up fennel seed (should be very fine)
1 tsp fresh Rosemary, diced
1 Tb fresh Basil, diced
1/2 tsp cumin
1 tsp salt
1/2 tsp freshly ground pepper
olive oil

Directions
Mix all of the herbs together and add enough olive oil to make a paste. Let sit for 15 to 20 minutes. Preheat oven to 350 degrees.

Rub the tenderloin with olive oil and sear for about a minute each on all sides. Remove from the skillet and put directly into a roasting pan (no rack needed). Spread the herb paste across the top of the filet roast. Roast until it reaches an internal temperature of 135 degrees (a good meat thermometer is a must). I cooked this filet for about 45 minutes before it reached 135 degrees. The time can vary depending upon the size of the filet, altitude, etc., which is why the meat thermometer is important.

Remove from oven and cover roasting pan with foil or a lid. Let the filet rest for another 10 to 15 minutes. It will continue to cook and should come out a perfect medium on the ends and medium rare toward the middle.

No sauce is required but my personal favorite is a whipped horseradish with dill for a little extra kick and amazing flavor.

Depending on the size of your crowd, you may need an additional roast. Plan on about 1/2 pound per serving, so a three pound roast will serve 6 adults.

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