Beef Tenderloin with Horseradish Aioli

2 tbsp (25 mL) olive oil
1 tsp (5 mL) marjoram, crumbled
1 tsp (5 mL) oregano, crumbled
1 tsp (5 mL) freshly ground pepper
2 lb (1 kg) beef tenderloin roast
Horseradish Aioli (click for recipe)

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. Remove tenderloin from oil mixture; discard oil mixture. Place tenderloin on a rack in a roasting pan. Roast at 400°F (200°C) for 35 - 40 minutes or until a meat thermometer registers 140°F (60°C). Let stand 5 minutes. Slice tenderloin and serve with Horseradish Aioli. Serves 6 - 8.

Last updated on February 15, 2019