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Herb Marinated Tenderloin Roast

Bonom-Perry-Tenderloin-Roast

Impress mom this Mother’s Day by preparing a feast fit for a queen. The centerpiece of the meal is an Herb Marinated Snake River Farms Tenderloin Roast with Italian Salsa Verde. Chefs Marge Perry and David Bonom have created a complete menu and recipes so you can really celebrate mom on Sunday, May 14.

The Meal You Want to Make for the Mom in Your Life

By Marge Perry and David Bonom

Whether she is your mother, the mother of your children, or a terrific mother you care about, this is the day to indulge her with a meal that is as delicious as it is gracious; and as much of a treat as it is a simple way of showing you care.

This meal also celebrates the arrival of spring: an herbaceous green sauce enhances the savory/umami flavors of the beef tenderloin. Fresh, crisp asparagus is elevated with thinly shaved parmesan, and simple roast fingerling potatoes are made special with the addition of truffle oil.

The potatoes may be roasted in the oven when you first put the tenderloin in (before you reduce the oven temperature) and re-heated while the meat rests before slicing. The asparagus may also be slightly undercooked in advanced, and warmed just before serving (at which point it will finish cooking through).

At the end of the meal, feel free to pour more champagne with the simple, elegant dessert of macerated strawberries and whipped cream.

Menu
Champagne 
Salad
Herb Marinated Roast Tenderloin with Italian Salsa Verde
Truffled Fingerlings
Lemon Parmesan Asparagus
Balsamic Macerated Strawberries with Whipped Cream

Truffled Fingerlings: Cut 2 pounds of fingerling potatoes in half lengthwise and toss with olive oil, salt and pepper. Roast, tossing occasionally, on a shallow baking sheet pan at 450°F until tender, about 18-20 minutes.. Transfer to a bowl and toss with 1 teaspoon of truffle oil. Serve warm or at room temperature.

Lemon Parmesan Asparagus: Trim 1 1/2 pounds of asparagus spears. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high; add the asparagus and cook until crisp-tender, about 4-5 minutes. Remove from the heat and add 1 teaspoon grated fresh lemon zest. Transfer to a serving platter and top with 1/4 cup shaved Parmesan cheese.

Balsamic Macerated Strawberries with Whipped Cream: Toss 1 quart of quartered strawberries with 3 tablespoons sugar and 1 tablespoon balsamic and allow to sit, tossing occasionally, for 1 to 4 hours. Serve topped with whipped cream.

Herb Marinated Roast Tenderloin with Italian Salsa Verde
Makes 4-6 servings

Marinade:
3 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh oregano
1 teaspoon finely chopped fresh thyme
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper
2-1 1/2 pound Snake River Farms Center Cut Beef Tenderloin Roast
Salt

Salsa Verde:
1 1/2 cups fresh parsley leaves
1 cup fresh basil leaves
2 oil packed anchovy fillets, drained
1 small garlic clove
1/4 cup toasted walnuts
1 tablespoon drained non pareil capers
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/2 cup olive oil

1. For the marinade, combine the extra virgin olive oil, garlic, rosemary, oregano, thyme, mustard and black pepper in a large bowl. Add the tenderloin roast, turning to coat with marinade, cover and refrigerate 2-4 hours, turning occasionally.

2. Meanwhile for the salsa verde combine the parsley, basil, anchovy fillets, garlic walnuts, capes, vinegar, lemon juice and olive oil in a blender; puree. Transfer to a bowl and reserve.

3. Preheat the oven to 450°F.

4. Remove the tenderloin from the refrigerator and let stand at room temperature for 10 minutes. Remove any garlic slices that are stuck to the roast. Season generously with salt and transfer the roast to a rimmed baking sheet. Roast 20 minutes and reduce the oven temperature to 350°F. Continue roasting until the beef reaches an internal temperature of 120°F for medium-rare, about 15-18 minutes longer. Remove from the oven and let rest 10 minutes before slicing. Serve topped with salsa verde.