Beef Tenderloin with Dijon Aioli
2 lbs. beef tenderloin
- Kowalski's Extra Virgin Olive Oil
- kosher salt
- coarse ground black pepper
- Dijon Aioli (recipe below)
Rub tenderloin with olive oil and season generously with salt and pepper. Tie "tail" under for uniform thickness and even cooking. Roast in a preheated 425° oven or grill directly over high heat, lid down, 35-40 min. for rare (130° internal temperature) or 40-50 min. for medium (150° internal temperature). (If grilling, turn meat when grill marks form and meat releases easily from grates, until dark on all sides. Adjust heat down to medium-high if needed to prevent excess browning in last 20 min. or so.) Remove from heat; cover with foil and let stand 10-15 min. before slicing. Serve with Dijon Aioli.
DIJON AIOLI: In small bowl, combine 1/2 cup mayonnaise, 1/2 cup Dijon mustard and 1 tsp. minced garlic; season with kosher salt and coarse ground black pepper to taste. Refrigerate, covered, until ready to use. Makes 1 cup.