Ingredients

Tenderloin

• 4-5 lb SunFed Ranch 100% grass fed beef tenderloin, trimmed and tied
• 3 tablespoons olive oil
• 1 ½ tablespoons kosher salt
• 1 tablespoon ground black pepper
• 10 branches fresh tarragon

Basil Parmesan Aioli

• 2 large egg yolks
• 3 tablespoons fresh lemon juice
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/2 cup chopped fresh basil leaves
• 1/2 teaspoon minced garlic
• 1 tablespoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup vegetable oil, at room temperature
• 1/2 cup olive oil, at room temperature

Instructions

Tenderloin

1. Preheat oven to 275 degrees and remove beef from refrigerator 30 minutes prior to prepping
2. Pat the beef dry and place on a sheet pan
3. Brush the beef entirely with the olive oil, holding back a bit (you’ll use it in a minute)
4. Sprinkle all sides of beef with the salt and pepper
5. Place tarragon branches around the beef, tying them in place with kitchen string, then brush the tarragon with the reserved oil
6. Roast the beef for 75 to 90 minutes, until center of beef temperature registers 125 degrees for rare and 135 degrees for medium-rare
7. Cover the beef loosely with aluminum foil and allow to rest for 30 minutes
8. Slice and serve with Basil Parmesan Aioli (recipe below)

Basil Parmesan Aioli

1. Place all ingredients except oils in a food processor, blend until smooth (20-30 seconds)
2. Combine the vegetable oil and olive oil and slowly pour the oil mixture through the feed tube of the running processor to emulsify
3. Serve on the side with the beef
4. Accept compliments graciously