Description
This was our first beef tenderloin and it turned out great! I would definitely marinate the meat for 24 hours to get the most flavor.
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Directions
In a large bowl, mix together the oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic and honey. Add meat to the bowl, cover with plastic wrap and marinate in refrigerator for 1 hour and up to one day.
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt cracked pepper, rosemary, minced garlic and sugar. Place on rack.
Roast until cook to your liking about 20 minutes for rare. Let rest 5-10 minutes before slicing.
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Ingredients
 1/2 cup olive oil
2 T. good balsamic vinegar
2 T. whole grain mustard
3 sprigs of fresh thyme
3 sprigs fresh rosemary
1 bay leaf
2 cloves garlic, smashed
2 T. honey
1 (2 pound) beef tenderloin
1 tsp. salt
1 tsp. freshly ground or cracked pepper
1 tsp. dried rosemary
1 garlic clove, minced
2 T. brown sugar
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