Herbed and Spiced Roasted Beef Tenderloin


2 tablespoons
fresh rosemary
2 tablespoons
fresh thyme leaves
bay leaves
cloves of garlic
large shallot, peeled and quartered
1 tablespoon
grated orange zest
1 tablespoon
coarse salt
1 teaspoon
freshly ground black pepper
1⁄2 teaspoon
ground nutmeg
1⁄4 teaspoon
ground cloves
2 tablespoons
olive oil
(2-pound) beef tenderloin roasts, trimmed


In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.

Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.