Rosemary Dijon Tenderloin (cd3)

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This simple rub adds amazing depth to any kind of red meat, creating a truly special entree that is ideal for any dinner party. The marinade can be made up to one day in advance and refridgerated.

Main	Any Season


3 tbsp olive oil 4 tbsp Kosher salt 4 tbsp fresh minced rosemary 6 cloves fresh garlic, minced 1 cup Dijon mustard 2 tbsp aged balsamic vinegar 2 lbs tenderloin

1. Combine rub and marinate 1 1/2 hours at room temperature. Can be covered and marinated in the fridge overnight 2. Preheat oven to 425 3. Sear meat in a roasting pan, turning every 3 minutes for 10 minutes 4. Turn down temperature to 350 and continue to roast for 15 min 5. Remove from oven, check internal temperature of the tenderloin with an instant read thermometer. Should read 120 6. Let stand on a carving board

Slice tenderloin and serve warm. remove drippings from the pan and place in a saucepan with 1/2 cup of water and bring to a boil. Serve gravy on top of tenderloin.