The Wicky’s Beef Tenderloin was a hit at the recent Taste of Playa del Carmen event. We had so many requests for the recipe that we asked Chef Collin Kelley to share it with us. Enjoy!

Herb Crusted Beef Tenderloin

Peel the fat cap off a six pound beef tenderloin and remove the side muscle and silver skin. Next, rub the tenderloin with 1 tablespoon of vegetable oil, so every part is lightly coated with a small amount of oil. Then, season the tenderloin with a mixture of 2T basil, 2T thyme, 2T kosher salt and 2.5T of ‘course ground’ black pepper. Roast the tenderloin on an elevated backing rack over a mixture of vegetables, in a pre-heated 300 degree oven for 14 minutes (for medium rare to medium). Let the tenderloin ‘rest’ for at least five minutes before slicing. Serve with Herbed Dijonnaise on small rolls.

Herbed Dijonnaise

Combine 1 cup of mayonnaise with 1/2 cup of Dijon mustard and whisk until incorporated. To finish, whisk in 1T(each) of freshly chopped parsley, oregano, thyme and basil. Season to taste with salt and fresh ground black pepper.

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