A large beef tenderloin is a dinnertime mainstay in many Italian homes—and not just as a main course. My Nana used to slice it very thick and serve as an appetizer. This tender piece of beef is perfect for any family gathering!
牛里脊肉在許多意大利家庭的晚餐中都是大頭，不僅僅是一道主菜。我的奶奶曾經(jīng)把它切得很薄然后制作成開胃菜班挖，這道柔軟的牛肉薄片開胃菜對任何家庭聚餐都是完美的酿秸。
PREP TIME: 15 MINUTES
準(zhǔn)備時間：15分鐘
COOK TIME: 1 HOUR
烹飪時間：1小時
SERVES: 6 TO 8
6-8人份
材料：
One 5-lb (2.25-kg) beef tenderloin, trimmed
大約4斤半牛里脊肉，修剪一下
? cup (65 ml) olive oil
大約65毫升橄欖油
1 teaspoon sea salt
1茶匙海鹽
? teaspoon freshly ground black pepper?
3/4茶匙磨碎的新鮮黑胡椒
1? teaspoons dried basil?
1.5茶匙干羅勒
1 teaspoon dried parsley
1茶匙干歐芹
1 teaspoon dried thyme
1茶匙干百里香
? teaspoon dried rosemary?
半茶匙干迷迭香
1 teaspoon garlic powder
1茶匙大蒜粉
2 cups (500 ml) water
2杯水，大約500毫升
4 cloves garlic, peeled and chopped
4瓣兒蒜，剝皮切碎
Zest and juice of 1 lemon
1個檸檬擠汁，留皮
12 basil leaves, finely chopped
12個羅勒葉键兜，切碎
? cup (15 g) fresh parsley, chopped
半杯新鮮歐芹，切碎
1/3 cup (75 ml) extra-virgin olive oil?
75毫升特級初榨橄欖油
步驟：
Set the beef tenderloin on a large platter and drizzle the olive oil over it.
把牛肉放在一只大淺盤里面穗泵，撒上橄欖油普气。
In a small bowl, combine the salt, pepper, basil, parsley, thyme, rosemary and garlic powder. Rub the mixture all over the beef, then cover and let sit for 30 minutes.
在一只小碗里，把鹽佃延、胡椒现诀、羅勒、歐芹履肃、百里香赶盔、迷迭香和大蒜粉混合起來，把這些混合香料擦到牛肉上面榆浓，然后蓋上蓋子于未，放置30分鐘。
Preheat oven to 400°F (200°C).
預(yù)熱烤箱200攝氏度。
Add the water and garlic to the bottom of a roasting pan. Place the beef on top.
在烤盤的底部加入水和大蒜烘浦，把牛肉放在上面抖坪。
Roast for 30 to 35 minutes, or until the center of the beef reaches 130°F (72°C). Remove from the oven, and tent with foil for 15 minutes before serving.
烤制30-35分鐘，或者直到牛肉中心的溫度達(dá)到72攝氏度闷叉，把牛肉從烤箱里拿出來擦俐，蓋上鋁箔，放置15分鐘握侧。
Combine lemon zest and juice, basil, parsley and extra-virgin olive oil?in a small bowl. Drizzle this mixture over the beef before slicing.
把檸檬皮和檸檬汁蚯瞧、羅勒、歐芹品擎、和特級初榨橄欖油混合在一只碗里埋合，把這些混合物倒在牛肉上面，然后切片萄传，開吃~
