marinated roast beef

roast beef marinato

6 servings

To chiffonade basil, rinse and dry leaves well. Pile leaves neatly on top of one another, then, using a sharp chef’s knife, chop widthwise into thin strips.

• 6 tablespoons extra-virgin olive oil
• 4 tablespoons apple cider vinegar
• 1 cup tightly packed basil leaves, cut in chiffonade
• 1 tablespoon finely chopped fresh marjoram or thyme
• 1 (2¾- to 3-pound) beef tenderloin, tail end tucked under, tied every 3 inches
• 1½ pounds green beans, trimmed and cut into 1-inch pieces
• 1½ pounds Yukon gold potatoes
• 1 bay leaf
• Salt
• Freshly ground black pepper

In a large bowl, mix together 4 tablespoons oil, 3 tablespoons vinegar, ¾ of the basil and marjoram. Rub beef with mixture; cover and marinate, chilled, for 1 hour.

While roast marinates, bring a large saucepan of water to boil. Boil green beans until tender, about 5 minutes. Using a slotted spoon, transfer beans to a bowl, reserving water.

Peel potatoes and cut into batons, about 1 inch long by ¼-inch thick. Return water to boil. Add remaining tablespoon vinegar, potatoes and bay leaf. Cook until potatoes are tender, about 8 minutes; drain and add to bowl with green beans (vegetables may be boiled 1 day ahead and chilled, covered—bring them to room temperature before serving).

Let beef stand at room temperature 1 hour before roasting; season with salt and pepper. Position rack in center of oven and heat to 425°. Place beef on a rack in a roasting pan or on a large rimmed baking sheet, and roast until instant-read thermometer inserted into thickest part of meat registers 125° for medium-rare (135° to 140° in thinnest part), about 30 minutes. Remove from oven and let rest 15 minutes, then wrap in foil and chill until cold, about 30 minutes (beef may be cooked up to 2 days ahead).

When ready to serve, thinly slice meat across the grain. Arrange on a platter and let come to room temperature. Toss together green beans, potatoes, remaining 2 tablespoons oil and remaining basil in a large bowl; season with salt and pepper. Serve with beef.