Technically the holidays are over, but we like to celebrate life each and every day in our house.
There’s no reason to save the china, the crystal, the rare scotch, whisky, and wine for “special” occasions. Every day is a day worth celebrating.
We are alive and kicking, we are breathing, we have a roof over our heads, and we are blessed with great family and friends, and the Colorado sunshine.
Cheers to life!
Cheers to a Super Herb Crusted Beef Tenderloin with all the favorite fixings.
Super Herb Crusted Beef Tenderloin
4 pounds center cut beef tenderloin, trimmed
1/2 cup olive oil
1 Tbs. fresh rosemary, chopped rosemary
1 Tbs. fresh Italian parsley, chopped
1 Tbs. fresh thyme leaves, chopped
2 tsp. mustard seed, ground
2 tsp. minced garlic
1 Tbs. sea salt
1 Tbs. freshly ground black pepper
Preheat the oven to 350 degrees.
Rub the beef with the olive oil. Combine the herbs and pat and pat the mixture on the beef, covering all surfaces. Season the beef with salt and pepper.
Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Transfer to a roasting pan (filled with winter veggies) and roast for 45-50 minutes, until internal temperature reaches about 125-135 degrees. Let the beef rest for 10 minutes before slicing.
Serve with roasted veggies, peas, and even steamed rice.
