- 3 lbs beef tenderloin, trimmed and tied (I used NY steak)
- 3 cloves garlic, peeled and cut into slivers
Marinade: (maybe double this)
- 1/4 C Marsala wine
- 1/4 C olive oil
- 1 Tbsp balsamic vinegar
- 1/2 tsp dried thyme
- 1/4 tsp kosher salt
- Freshly ground black pepper to taste
Make small incisions in meat and insert garlic slivers.
Whisk together remaining ingredients and marinate meat. Rotate bag to cover. Refrigerate for 24 hours, turning occasionally.
Heat oven 250. Heat olive oil in Dutch oven on stove. Add roast and brown on all sides. Place uncovered in oven and cook until internal temperature reaches 110. Increase oven to 500 and cook until internal temperature reaches 130. Total cooking time will be 60-90 minutes. Remove from oven, cover loosely with a sheet of foil and let sit 20 minutes before carving.