- 2 teaspoons grated orange rind
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon chopped fresh sage
- 1/2 cup chopped Italian parsley
- 1 teaspoon juniper berries
- 1 teaspoon chopped garlic
- 3 pounds (1.5 kilograms) beef tenderloin, tied
- 1 tablespoon olive oil
- salt and freshly ground pepper
- 2 cups beef or chicken stock
Combine orange rind, thyme leaves, rosemary, sage, parsley, berries and garlic in a small bowl.
Brush filet with olive oil. Season with salt and pepper. Pat crust all over meat. Place on a roasting pan fitted with a rack. Let rest refrigerated for at least 2 hours but bring back to room temperature before roasting.
Preheat oven to 450 F (232 C). Roast until rare for 25 to 30 minutes or until desired degree of doneness.
Remove from oven, cover with foil and let rest for 15 minutes. Remove the twine, lightly salt the surface of the meat and slice thinly. Add stock to roasting pan, scraping up bits on the base of the pan. Bring to boil and boil until reduced by half. Season.
Arrange meat on platter. Spoon sauce over meat.
A rich, full-bodied cabernet sauvignon would be splendid with this beef dish, its faint mint and black-olive notes resonating with the herb crust. But the choices are broad. Beppi Crosariol