Zinc House Farm Olive Oil-Marinated Beef Tenderloin with Rosemary Garlic Potatoes
Marinated in Zinc House Farm olive oil and herbs, this succulent beef tenderloin is roasted to perfection and served alongside rosemary garlic potatoes. It makes for a luxurious pairing with the Zinfandel’s bold flavors and intricate aromas.
Recipe Information
Prep Time: 140 Minutes
Cook Time: 60 Minutes
Total Time: 200 Minutes
Total Servings: 8
Ingredients
Beef Tenderloin
- 1 Beef tenderloin (approx. 2-3 lbs)
- ¼ cup Zinc House Farm olive oil for marinade
- 1 tbsp Minced garlic
- 1 tsp Thyme
- 1 tsp Rosemary
- Salt and black pepper to taste
Rosemary Garlic Potatoes
- 6 Medium sized potatoes (quartered)
- 3 tbsp Zinc House Farm olive oil
- 2 Cloves garlic (minced)
- 2 tsp Fresh rosemary (chopped)
- Salt and black pepper to taste
Directions
In a bowl, combine Zinc House Farm olive oil, minced garlic, thyme, rosemary, salt, and black pepper to create the marinade.
Coat the beef tenderloin with the marinade and let it sit for at least 2 hours.
Sear the marinated beef tenderloin on all sides in a hot skillet.
Transfer the skillet to the preheated oven and roast for 20-25 minutes or until it reaches your desired level of doneness.
While the beef is roasting, toss the quartered potatoes with Zinc House Farm olive oil, minced garlic, chopped rosemary, salt, and black pepper.
Arrange the potatoes on a baking sheet and roast in the oven for 30-35 minutes, or until golden and crispy.
Once the beef tenderloin is cooked, allow it to rest for 10 minutes before slicing.
Serve slices of beef tenderloin alongside the rosemary garlic potatoes, ideally with a glass of Clark Ferrea Zinfandel to complete the experience.
Suggested wine pairing
2021 Zinfandel, Amador County
