• Dish Type:

    Tenderloin with Fried Potatoes

  • Season:

    All Year

  • Prep Time:

    10 minutes

  • Cook Time:

    6 hours

  • Serves:

    4

Ingredients

  • 3 ½ lb. beef tenderloin roast
  • Salt and freshly ground pepper to taste
  • 4 cloves garlic finely sliced
  • 1/3 cup of Rosemary Extra Virgin Olive Oil
  • 4 Tbsp mustard
  • 6 fresh rosemary sprigs
  • 2 cups of red wine

Instructions

  1. Season the tenderloin with salt and pepper; place in a Slow Cooker.
  2. In a bowl, mix Rosemary Extra Virgin Olive Oil, mustard, wine, and salt and pepper.
  3. Pour the mixture over the beef, add the rosemary, and toss well.
  4. Cook on LOW mode for 8 hours.
  5. Slice and serve with fried potatoes.
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