I’m back! The holidays were a whirlwind of excitement, travel and TONS and TONS of food. January 1 I started counting calories again. January 4 and January 5 were completely shot as I filled my face with food. Oops.
I made the best roast ever for our Christmas Eve dinner. This roast was a project. Not because it’s a difficult recipe, but because we could not find said roast in the store for a reasonable price. Bon Appetit recommended a three pound center cut tenderloin roast. The first place we went to find the roast it was $40 PER POUND. The next place, it was $20 per pound. Finally, god bless Market Basket, we found it for $15 a pound. And thankfully my mom went into Market Basket to buy it because I have a serious phobia when it comes to that store. So. many. people. If the blog “People of Market Basket” doesn’t exist yet, someone should start it. There are some serious characters.
Okay, so anyway, we went all out and chopped down our own herbs at the farm’s green house, but no need to go all out. Here’s the original recipe and here’s what you need:
- 3 garlic cloves, chopped
- 1 tbsp fresh thyme
- 2 1/2 tsp salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp freshly ground pink peppercorns
- 1 3-pound center-cut beef tenderloin at room temperature
- 1 bunch fresh rosemary
- 1 tbsp olive oil
- 1 tbsp unsalted butter