INGREDIENTS

INSTRUCTIONS

Preheat the oven to 425 degrees. Place an empty, heavy-bottomed roasting
pan into the oven for 10 minutes. While it is heating, combine 1/4 cup of
olive oil, thyme, rosemary, garlic, pepper and salt in a bowl. Rub this dry
rub seasoning paste evenly over the beef tenderloin. After 10 minutes,
remove the roasting pan from the oven, drizzle the 2 tablespoons of olive
oil into the pan, tilt to coat the bottom of the pan, and then add the
seasoned fillet. Place in the 425 degree oven for 10 minutes. Turn the
fillet over and return to the oven to sear the second side for an
additional 10 minutes. Reduce the oven temperature to 375 degrees and cook
until it reaches desired doneness using a meat thermometer (an internal
temperature of 135 degrees for medium-rare) approximately 15 to 18 minutes
additional cooking time. For the wine sauce: In a saucepan, combine wine,
shallots, and salt and pepper. Reduce by half. Whisk in thyme and butter
just to heat through. When the tenderloin has finished roasting, remove it
from the oven and allow to rest for 15 to 20 minutes. Slice the tenderloin
into 1/2-inch slices and arrange on a platter. Spoon some wine sauce over
the top. This recipe yields 8 to 10 portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-28-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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