- 2 sprigs rosemary
- 2 sprigs thyme
- 1/2 bunch chervil
- 1/4 cup olive oil
- 51/2 pound beef tenderloin
- 1 teaspoon salt
- 1 teaspoon pepper
Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
Preheat the oven to 350 degrees F.
In a griddle or large skillet sear the beef on all sides until brown.
Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.