Ingredients
4-5 lb. beef tenderloin roast
2 cloves garlic
Several sprigs of English thyme
1½ cups water
1 cup red wine
2Tablespoon olive oil
Sea salt and pepper
You will also need:
Roasting pan
Paring knife
Rack for roasting pan
Instructions
Preheat oven to 425oF.
Rub roast with about 1 Tablespoon olive oil. Peel garlic cloves and split them in half. Rub the meat with the half cloves of garlic. Then rub with a few sprigs of thyme (reserve some for garnish). Generously salt and pepper the roast.
Place into a roasting pan with rack. Pour the water and 1 cup wine into the bottom of the pan (making sure that the liquid does not touch the bottom of the meat. Cook until meat reaches 140oF (for medium-rare). Let roast stand for 15 minutes before cutting.
Serves 8.
