1 tsp kosher salt
1 ½ tsp dried rosemary
1 ½ tsp dried basil
½ tsp red pepper flakes
2 garlic cloves, minced
¼ c soy sauce or tamari sauce
¼ c balsamic vinegar
½ c extra virgin olive oil
2 c Australian Shiraz or other hearty dry red wine
1 (6 lb) whole beef tenderloin, trimmed and tied (3 ½ lb trimmed weight)
1 tbsp extra virgin olive oil for brushing
To make marinade: In a large bowl, whisk together all of the marinade ingredients, being sure to dissolve salt.
Put tenderloin in a large glass or ceramic baking dish or a jumbo-sized self-sealing plastic storage bag. Pour in marinade and cover with plastic wrap (or close bag). Refrigerate, occasionally turning tenderloin in marinade, for at least 8 or up to 24 hours. Drain tenderloin and pat it dry with paper towels. Let stand at room temperature for 1 hour.
Preheat oven to 450°F. Lightly oil a large roasting pan.
Brush tenderloin all over with oil. Place tenderloin in roasting pan. Roast for 10 minutes. Turn tenderloin over and reduce heat to 350°F, 20-30 minutes for medium rare. Transfer to a carving board and let stand for 10 minutes.
Discard twine. Using a carving knife, cut tenderloin crosswise, into 1/2-inch slices. Serve warm or room temperature.
Home-Trimmed Tenderloin: We offer trimmed and tied beef tenderloin at The Fresh Market. If you prefer to purchase a whole tenderloin and trim it at home, here’s how to do it.
To trim tenderloin: Drain beef from its vacuum packaging and rinse under cold running water. (Any odor will dissipate in a minute or so.) Pat dry with paper towels. Using a sharp, thin-bladed knife, trim away any fat, including large lump at wide end, and discard. Pull and cut away long, thin “chain” muscle that runs length of tenderloin. Trim away fat from chain and reserve meat for another use. Following natural muscle separation, cut away large clod of meat at the wide end and reserve for another use. At one end of tenderloin, make an incision under silver sinew. Slip knife under sinew and pull and trim it away. Work lengthwise down tenderloin until it is completely free of sinew and fat. The trimmings will yield extra meat for a sauté or kebabs.
To tie home-trimmed tenderloin: Fold thin ends of tenderloin underneath bulk of meat so tenderloin is same thickness throughout its length, and tie in place with kitchen twine. Tie entire tenderloin crosswise at 2-3-inch intervals.
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