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Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli
Credit:
Chris Simpson
Recipe Summary
prep: 25 mins
total: 5 hrs 45 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
2 heads garlic
3 tablespoons extra-virgin olive oil
1 large egg
4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
3/4 to 1 cup vegetable oil
1 center-cut beef tenderloin (3 pounds), trimmed and tied
1 cup each packed fresh dill, cilantro, and parsley leaves
Cook's Notes
Pregnant women, young children, and others avoiding raw eggs should skip the aioli.
Gallery
Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli
Credit:
Chris Simpson
Recipe Summary
prep: 25 mins
total: 5 hrs 45 mins
Yield: Serves 6 to 8
Gallery
Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli
Credit:
Chris Simpson
Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli
Credit:
Chris Simpson
Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli
Recipe Summary
prep: 25 mins
total: 5 hrs 45 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 25 mins
total: 5 hrs 45 mins
Yield: Serves 6 to 8
prep: 25 mins
total: 5 hrs 45 mins
prep:
25 mins
total:
5 hrs 45 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 2 heads garlic
- 3 tablespoons extra-virgin olive oil
- 1 large egg
- 4 teaspoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 3/4 to 1 cup vegetable oil
- 1 center-cut beef tenderloin (3 pounds), trimmed and tied
- 1 cup each packed fresh dill, cilantro, and parsley leaves
Directions
Preheat oven to 400°F. Trim tops of garlic by about 1/2 inch; place in parchment-lined foil and drizzle with 1 tablespoon olive oil. Wrap to seal and roast until soft, 1 hour. Unwrap and let cool completely.
Slip garlic cloves out of their jackets and into a blender. Blend with egg, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. With motor running, slowly stream in 3/4 cup vegetable oil until thick and smooth; if too thin, add up to 1/4 cup more oil. Refrigerate in an airtight container at least 30 minutes and up to 3 days; season to taste before serving.
Place beef on a rack set in a rimmed baking sheet; season generously with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight. Preheat oven to 275°F. Pat beef dry; brush with remaining 2 tablespoons olive oil. Transfer to a roasting pan or large ovenproof skillet, such as cast iron. Roast until a thermometer inserted in center reads 125°F for medium rare, 60 to 65 minutes. Tent with foil; let stand 15 minutes.
Finely chop herbs on a large cutting board and spread out in an even layer. Untie roast and roll in herbs, pressing to coat. Transfer to a serving platter, slice, and serve with aioli.
Cook's Notes
Pregnant women, young children, and others avoiding raw eggs should skip the aioli.
Cook’s Notes
Pregnant women, young children, and others avoiding raw eggs should skip the aioli.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli
- of Reviews
Reviews:
Most Helpful
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Most Positive
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All Reviews for Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
