~from Savoring Time in the Kitchen
Serves 10
Ingredients:
For the Vinaigrette
1 c. parsley leaves
1 c. basil leaves
1/4 cup fresh thyme leaves
1/2 teaspoon red pepper flakes
1 large clove garlic
2 tablespoons champagne wine vinegar
2 teaspoons creamy horseradish sauce
3/4 cup olive oil
1 teaspoon kosher salt
For the Beef Tenderloin
1 beef tenderloin, 4 to 4.5 lbs.
2 tablespoons olive oil
1 teaspoons cracked black pepper
2 large garlic cloves, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
Vinaigrette can be prepared in the morning. In a blender, combine the herbs, red pepper flakes, garlic and horse Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup oil until vinaigrette is almost pureed. Add the horserashish sauce and salt and pulse until just blended. Adjust seasonings to taste. Transfer to a pitcher or gravy boat and refrigerate until ready to use.
Tie the beef tenderloin using kitchen twine, tucking end of tenderloin over toward the center to make as even a grilling surface as possible. Rub with a little oil and then rub in the garlic and herbs. Place in a large glass dish, cover and refrigerate. Remove from refrigerator at least 30-45 minutes before grilling to allow the meat to come to room temperature. Rub off excess herbs from meat before grilling.
Preheat gas grill to medium-high, or prepare a charcoal grill. Grill meat, turning every 5 minutes or so, for about 20-25 minutes, or until desired temperature is reached...125F for medium rare. Allow meat to rest, tented with foil, for at least 10 minutes. Slice and serve warm or at room temperature topped with herb vinaigrette.