BEEF TENDERLOIN WITH HORSERADISH AIOLI

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 tsp marjoram, crumbled
• 1 tsp oregano, crumbled
• 1 tsp freshly ground pepper
• 2 lb (1 kg) beef tenderloin roast
• Horseradish Aioli*

Directions

1. Combine oil, marjoram, oregano and pepper in a heavy zip-lock plastic bag. Add beef tenderloin and squeeze bag to coat beef with oil mixture. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for 8 - 24 hours.
2. Preheat oven to 400°F.
3. Remove tenderloin from oil mixture; discard oil mixture. Place tenderloin on a rack in a roasting pan. Roast at 400°F until a meat thermometer registers 140°F, about 35 - 40 minutes.
4. Let stand 5 minutes. Slice tenderloin and serve with Horseradish Aioli.

Ingredients

• 1 head roasted garlic
• 1 cup mayonnaise
• 1 tbsp prepared horseradish
• 2 tsp Dijon mustard
• 2 tsp balsamic vinegar
• 1/4 tsp freshly ground pepper
• 1/8 tsp salt

Yield: Makes 1 1/2 cups.

Directions

1. Squeeze roasted garlic out of skins and purée.
2. Combine garlic purée with remaining ingredients until blended.
3. Cover and refrigerate for at least 2 hours or up to 24 hours. Serve with beef.