Fresh Herb Marinade for Beef Tenderloin

3/4 cup Aunt Angie's Balsamic Vinegar of Modena
3/4 cup seasoned rice vinegar
2 Tbsp grainy mustard
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 Tbsp fresh rosemary, chopped
1½ tsp kosher salt
2 tsp freshly ground pepper
1½ cups water
1½ cups Vera Jane's Extra-Virgin Olive Oil
4 to 5 lbs DLM Natural Beef Tenderloin
Fresh, coarsely ground black pepper

Whisk together the vinegars, mustard, herbs, salt, pepper, and water. Whisk in olive oil in a slow, steady stream.

Marinate the tenderloin overnight in a 1-gallon-size plastic storage bag, using one half of the marinade. Refrigerate the marinade to use as a sauce (must be boiled at least 5 minutes), if desired.

Remove the tenderloin from the marinade, dry with paper towels and roll in fresh, coarsely ground black pepper.

Place on a greased, foil-lined or nonstick baking sheet. Let tenderloin come to room temperature (about 30 minutes). Roast in a preheated 500°F oven approximately 25 to 35 minutes or until internal temperature reaches 130°F. Refrigerate until cold.

Thinly slice tenderloin, spoon some of the reserved marinade over the beef, and garnish with sprigs of fresh basil and rosemary. The tenderloin is best served at room temperature.

Makes 12 servings

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