Tuscan Beef Tenderloin

0.0/5 rating (0 votes)
Tuscan Beef Tenderloin

A large beef tenderloin is very common in many Italian homes.  My Nana would slice it very thin and serve as an appetizer as well as the main course!  This tender piece of beef is perfect for any family gathering!


  • 1 (5 pound) beef tenderloin, trimmed
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 2 cups water
  • 4 cloves garlic, peeled and chopped
  • 1 lemon zest and juiced
  • 12 basil leaves, chiffonade
  • 1/2 cup fresh parsley, chopped
  • 1/3 cup extra-virgin olive


  1. Take beef tenderloin and set on a large platter then drizzle with olive oil.

  2. In a small bowl combine salt, pepper, basil, parsley, thyme, rosemary and garlic powder. Rub all over the beef then cover and let sit for 30 minutes.

  3. Preheat oven to 400° F.

  4. Take a roasting pan (the one that came with your oven) and add the water and garlic to the bottom then on the top add the beef.

  5. Roast for 30-35 minutes or until the center of the beef reads 130° F. Tent with foil for 15 minutes before serving.

  6. In a small bowl combine lemon zest and juice, basil, parsley and extra-virgin olive oil. Drizzle over the beef before slicing.


Leave a comment

You are commenting as guest.