Roasted Beef Tenderloin with Herbes de Provence and Marrow

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Serves 4

SKU 614-Recipe

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3 tablespoons herbes de Provence
1 teaspoon salt
3/4 teaspoon freshly cracked black pepper
2-pound chunk of beef tenderloin of even thickness (preferably cut from the chateaubriand section)
3-inch piece of beef marrow bone, split in half lengthwise
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1/4 cup dry red wine
1 1/4 cups beef demi-glace
1/4 cup finely chopped fresh parsley

Preheat oven to 500 degrees.
In a small bowl blend the herbes de Provence, salt, and pepper. Pat the beef tenderloin dry, and coat the whole tenderloin with the herb mixture, pressing gently to make sure it adheres. Place the tenderloin in a roasting pan in the preheated oven and cook until rare, about 20 minutes. Let rest for 10 minutes before carving.
While tenderloin is roasting, cut the marrow out of the marrow bone with a sharp paring knife, keeping the marrow from each half in one piece if possible. Dip the paring knife into very hot water, and slice the marrow into 1/4-inch slices. Refrigerate the sliced marrow.
Meanwhile, place the butter in a heavy saucepan and melt over moderate heat. Add shallots and cook until softened, about 5 minutes. Increase heat to high, and add red wine. Reduce until only a tablespoon of the wine remains, about 5 minutes. Add demi-glace, and simmer until thickened slightly, about 10 minutes. Taste for seasoning and keep warm.
Bring a small saucepan of salted water to a boil, reduce heat to bring to a simmer, and drop sliced marrow into water for about 2 to 3 minutes to soften. Remove marrow with a spoon and set aside.
Carve tenderloin into thick slices (1/2 inch to 3/4 inch) and arrange on a serving platter. Dice marrow and add to warm sauce, heating gently for 30 seconds. Spoon sauce over tenderloin slices, and garnish with chopped parsley. Serve immediately.