Prep Time: 5 minutes, plus 30 minutes to marinate the meat
Cook Time: 36 minutes
- 1 (4-5 lb.) Goodstock Tenderloin, cleaned & trimmed
For the marinade:
- ¼ white onion, finely chopped
- 2 Tbsp. beef base
- 2 Tbsp. olive oil
- 1 Tbsp. chopped garlic
- 1 Tbsp. kosher salt
- 1 Tbsp. freshly ground black pepper
For seasoning on the cutting board:
- ¼ cup olive oil
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
In a small bowl, combine all of the marinade ingredients. Put the meat on a large platter and rub the marinade into the meat with your hands. Allow the meat to marinate for 30 minutes at room temperature.
Preheat the oven to 375˚F and the grill to medium. Lightly oil the grill grates.
Grill the tenderloin for 8 minutes; turn and cook for another 8 minutes. Transfer the tenderloin to a large roasting pan and finish in the oven until the internal temperature reaches 110˚F - 115˚F for medium rare, about 20 minutes.
Transfer the meat to a cutting board and let it rest for 10 minutes.
In a small bowl, combine the olive oil, salt and pepper. Pour the mixture over the meat on the cutting board. Slice the meat, turning to coat it evenly with the dressing.