BASQUE SPICE RUBBED TENDERLOIN OF BEEF
Spicy yet the flavor of the naturally raised beef comes through.
1/2 cup Bob's Basque spice mix (see recipe)
- 1 teaspoons sea salt
- 1/4 cup EVOO
- 1 Tablespoon parsley, fine minced
- 1 each tenderloin (about 5-7 pounds)
Place spice into a bowl and add salt, oil and parsley and stir to combine into paste. Rub this paste all over the tenderloin and refrigerate for about 1 hour, uncovered. Place onto roasting pan with rack and put into the center of a preheated 350ºF oven for approximately 25 minutes or until internal temperature reaches 125ºF. Rest out of the oven covered for 10 minutes before slicing. Adjust seasoning at the table with a pinch pot of fleur de sel.