Mediterranean Herb Crusted Beef Tenderloin

Make the Rub

1. Chop the herbs, and set aside. Mine the garlic, then set aside.
2. In a large bowl, add the herbs and garlic. Zest the lemon directly into the bowl, then add the lemon juice, olive oil, salt, pepper and red pepper flakes. Using a spoon, stir the rub together until combined.
3. Set aside.

Prepare the Beef

1. If it hasn’t been done already, remove any silver skin or additional fat on the outsides of the beef tenderloin. (I always have my butcher do this because it means less work for me.)
2. Place the beef tenderloin on a platter. If one end of the beef is thinner than the other, tuck it under to be the same thickness so the beef can cook evenly throughout. (This is another thing your butcher can help with.)
3. Using your hands, generously coat the beef in the prepared rub. You want it to be entirely coated. The rub will be thick.
4. Transfer the beef and platter into the refrigerator, and let cool for 30-45 minutes.

Cook the Beef

1. Preheat the oven to 425°F.
2. Transfer the chilled beef tenderloin to a metal baking sheet. Insert a metal thermometer into the center of an end of the tenderloin if you want to be able to check the internal temperature as it roasts. (For the record, I think this helps.)
3. Place in the oven, and bake for 30 minutes. Check the beef’s internal temperature, and remove from the oven when the temperature reads 130°F. (This took 39 minutes in my ancient oven.)
4. Rest the beef 15-20 minutes. The beef will continue cooking after removing from the oven. We want the internal temperature to rise to 135°F for a perfect medium rare.
5. Once the beef has rested for the optimal amount of time, slice and serve warm.