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，這道柔軟的牛肉薄片開胃菜對任何家庭聚餐都是完美的。

PREP TIME: 15 MINUTES

準備時間：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，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，撒上橄欖油。

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、胡椒、羅勒、歐芹、百里香、迷迭香和大蒜粉混合起來，把這些混合香料擦到牛肉上面，然后蓋上蓋子，放置30分鐘。

Preheat oven to 400°F (200°C).

預熱烤箱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，把牛肉放在上面。

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到72攝氏度，把牛肉從烤箱里拿出來，蓋上鋁箔，放置15分鐘。

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、羅勒、歐芹、和特級初榨橄欖油混合在一只碗里，把這些混合物倒在牛肉上面，然后切片，開吃~