A classic choice for holiday meals, this succulent tenderloin recipe utilizes a blend of our most aromatic herbs and spices, including Herbes de Provence, Basque Seasoning and Aleppo-Style Chile Flakes.


1 Whole Beef Tenderloin, pulled and trimmed

1 Tablespoon Red Wine

1 Tablespoon Olive Oil

1 Tablespoon Organic Minced Roasted Garlic

1 Tablespoon Roasted Garlic Sea Salt

1 Tablespoon Herbes De Provence

1 Tablespoon Basque Seasoning

1 Tablespoon Aleppo Style Red Chile Flakes


  1. Combine red wine, olive oil, minced garlic, Roasted Garlic Salt, Herbes de Provence, Basque Seasoning and Aleppo-Style Chile Flakes in small bowl to make paste. Rub paste generously over entire tenderloin. Then Place rubbed tenderloin on sheet pan and set in refrigerator to chill and marinate for 40 to 60 minutes.

  2. After tenderloin has marinated, heat large skillet or grill to medium-high temperature. Sear tenderloin for 2 to 3 minutes and turn one quarter over. Continue this process until meat is seared on all sides.

  3. Reduce temperature of skillet or grill to medium-low and let meat cook for 2 to 3 minutes per quarter turn again. Baking in 350°F oven is also an option for finishing meat.

  4. Check temperature of meat for doneness, 135°F to 140°F for medium-rare. Remove tenderloin and transfer to rack to rest for 10 minutes before carving.

MAIN DISHESChris Crandall