“I’m going to braid a tenderloin tonight!”
“What? You’re going to braid meat? Good luck with that.”
No luck necessary.
I can do anything! Well, not really, but most things.
I knew it would work. A luscious beef tenderloin braided, marinated, and roasted with a spicy marinara, parmesan cheese, and fresh rosemary. It’s a thing, you know.
Italian Beef Tenderloin Braid
1 lb. beef tenderloin
sea salt and pepper
1 Tbs. olive oil
2 Tbs. fresh rosemary
1 cup spicy marinara sauce
2 oz. shaved parmesan cheese
Preheat the oven to 425 degrees.
Pat the meat dry. Rub with olive oil, salt, and rosemary.
Slice the meat into thirds ALMOST all the way to one end, leaving about 3/4″ connection.
Braid and twist the three ropes together.
Transfer to a parchment lined baking dish and cover in about 3/4 cup marinara sauce.
Bake/roast in a hot oven for 30-40 minutes.
Remove from the oven, tent with foil, and allow to rest for 20 minutes.
Once ready to serve, finish off with the last of the marinara and sprinkle with parmesan and fresh rosemary – additional pepper too!
And, don’t forget to serve with freshly baked rosemary, olive oil, and salt rubbed artisan bread.
