Rosemary-Garlic Roast Tenderloin
INGREDIENTS
  • 3 lb roast of beef tenderloin, tri-tip loin or boneless ribeye
  • 2 1/2 tsp of salt
  • 1/2 cup garlic, finely chopped
  • 1/2 cup rosemary, finely chopped

Rosemary-Garlic Roast Tenderloin

Perfect pairing for: Bordeaux

Don’t let the simplicity of this recipe deceive you. This is a full-flavor way to serve a crowd. My suggestion: have your guests each bring a side to share, and then pair with our Bordeaux-inspired Winemaker’s Reserve.

DIRECTIONS:

-Preheat oven to 350 degrees F.

-Tie up roast with butcher’s string and generously coat with salt on all sides.

-In a skillet on medium-high heat, sear the meat on all sides including the ends to give it a deep golden crust.

-Press the garlic rosemary mixture all over the top, and bake 20-30 minutes. For medium rare, pull it out when it reaches 125 degrees F in the center.

-Let rest for 10 minutes under aluminum foil.

Enjoy with a hearty glass of our Winemaker’s Reserve!
INGREDIENTS
  • 3 lb roast of beef tenderloin, tri-tip loin or boneless ribeye
  • 2 1/2 tsp of salt
  • 1/2 cup garlic, finely chopped
  • 1/2 cup rosemary, finely chopped