Garlic And Herb Roasted Tenderloin Recipe
Oven roasted, Burgundy Au Jus, Spezia mashed potatoes and fresh asparagus.
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Ingredients
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Main Ingredients
For the Burgundy Au Jus
For the Spezia Mashed Potatoes
For the Fresh Asparagus
Method
Preparing the Beef Tenderloin
- 1
Marinate the Tenderloin
Preheat your oven to 400°F (200°C). In a small bowl, mix minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Rub this mixture all over the beef tenderloin and let it marinate for at least 30 minutes at room temperature.
- 2
Roast the Tenderloin
Place the marinated tenderloin in a roasting pan and roast it in the preheated oven for about 25-30 minutes or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Remove from the oven and let it rest for 10 minutes before slicing.
Making the Burgundy Au Jus
- 3
- 4
Prepare the Au Jus
Pour in the red wine and beef broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the sauce is slightly reduced. Strain the sauce if desired.
Cooking the Spezia Mashed Potatoes
- 5
- 6
Mix in Ingredients
Add butter and heavy cream to the potatoes. Mash until smooth. Season with salt and black pepper to taste.
Preparing the Fresh Asparagus
- 7
Roast Asparagus
On a baking sheet, toss the fresh asparagus with olive oil, salt, and black pepper. Roast in the oven for about 10-15 minutes until tender and slightly crisp.