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Ingredients

3 tablespoons olive oil 1 tablespoon lemon juice 2 cloves garlic, minced 2 teaspoons salt 1 ½ teaspoons dried oregano 1 ½ teaspoons dried basil 1 teaspoon dried rosemary ⅛ teaspoon ground black pepper 6 pounds beef tenderloin

Nutrition Info

526.5 calories carbohydrate: 0.5 g cholesterol: 190.5 mg fat: 28.6 g fiber: 0.2 g protein: 62.6 g saturatedFat: 10.3 g servingSize: - sodium: 514.9 mg sugar: : - transFat: : - unsaturatedFat: : -

Mix olive oil, lemon juice, garlic, salt, oregano, basil, rosemary, and black pepper together in a bowl, rub marinade onto tenderloin. Wrap the coated tenderloin with plastic wrap and refrigerate for 2 days.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Place tenderloin on a baking sheet and broil in the preheated oven for 15 minutes. Turn tenderloin onto opposite side and broil for additional 15 minutes.
Reduce oven temperature to 275 degrees F (135 degrees C). Cook tenderloin to your desired degree of doneness, with an internal temperature of at least 145 degrees F (65 degrees C) for medium-rare, about 2 hours.

12 servings

Marinate for 2 days, broil, then slowly cook.