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!
牛里脊肉在许多意大利家庭的晚餐中都是大头，不仅仅是一道主菜。我的奶奶曾经把它切得很薄然后制作成开胃菜，这道柔软的牛肉薄片开胃菜对任何家庭聚餐都是完美的。
PREP TIME: 15 MINUTES
准备时间：15分钟
COOK TIME: 1 HOUR
烹饪时间：1小时
SERVES: 6 TO 8
6-8人份
材料：
One 5-lb (2.25-kg) beef tenderloin, trimmed
大约4斤半牛里脊肉，修剪一下
¼ cup (65 ml) olive oil
大约65毫升橄榄油
1 teaspoon sea salt
1茶匙海盐
¾ teaspoon freshly ground black pepper
3/4茶匙磨碎的新鲜黑胡椒
1½ teaspoons dried basil
1.5茶匙干罗勒
1 teaspoon dried parsley
1茶匙干欧芹
1 teaspoon dried thyme
1茶匙干百里香
½ 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，大约500毫升
4 cloves garlic, peeled and chopped
4瓣儿蒜，剥皮切碎
Zest and juice of 1 lemon
1个柠檬挤汁，留皮
12 basil leaves, finely chopped
12个罗勒叶，切碎
½ cup (15 g) fresh parsley, chopped
半杯新鲜欧芹，切碎
1/3 cup (75 ml) extra-virgin olive oil
75毫升特级初榨橄榄油
步骤：
Set the beef tenderloin on a large platter and drizzle the olive oil over it.
把牛肉放在一只大浅盘里面，撒上橄榄油。
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，把盐、胡椒、罗勒、欧芹、百里香、迷迭香和大蒜粉混合起来，把这些混合香料擦到牛肉上面，然后盖上盖子，放置30分钟。
Preheat oven to 400°F (200°C).
预热烤箱200摄氏度。
Add the water and garlic to the bottom of a roasting pan. Place the beef on top.
在烤盘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分钟，或者直到牛肉中心的温度达到72摄氏度，把牛肉从烤箱里拿出来，盖上铝箔，放置15分钟。
Combine lemon zest and juice, basil, parsley and extra-virgin olive oil in a small bowl. Drizzle this mixture over the beef before slicing.
把柠檬皮和柠檬汁、罗勒、欧芹、和特级初榨橄榄油混合在一只碗里，把这些混合物倒在牛肉上面，然后切片，开吃~
