Photo: Mikkel Vang
The vinaigrette can be prepared several hours in advance of the beef.
Servings: Serves 8 to 10
Ingredients
Vinaigrette:
- 1 cup parsley leaves , loosely packed
- 1 cup basil leaves , loosely packed
- 1/2 cup mint leaves , loosely packed
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes , or more to taste
- 1 large clove garlic
- 2 tablespoons white wine vinegar
- 2/3 cup olive oil
- 1 teaspoon kosher salt , plus more to taste
Beef:
- 1 beef tenderloin , trimmed (about 5 to 6 pounds)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
Directions
To make vinaigrette: In a blender or the bowl of a food processor fitted with knife blade, combine herbs, red pepper flakes and garlic. Pulse until well chopped. Add vinegar and pulse to combine. With the motor running, slowly add 2/3 cup olive oil until vinaigrette is almost pureed. Add salt and adjust seasoning to taste. Transfer to a serving bowl and set aside.
To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115° (120° for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.
To make beef: Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat. Brush meat with olive oil and sprinkle with salt and pepper. Place on grill, cover and cook 30 to 40 minutes, turning every 5 minutes. For rare beef, remove from grill when a meat thermometer reads 115° (120° for medium rare). Let sit 20 minutes; the temperature of the tenderloin will rise about 10 degrees and it will continue to cook. Slice and serve warm or at room temperature, topped with herb vinaigrette.
From the August 2007 issue of O, The Oprah Magazine
