Slow Roasted Beef Tenderloin with Basil Parmesan Aioli

This recipe was on a recent episode of the Barefoot Contessa. I knew I wanted to make it, but first things first, I needed to change the name from Basil Parmesan Mayonnaise to Basil Parmesan Aioli. I can handle Aioli, I cannot stand Mayonnaise. I know it is all semantics, but it helps me mentally.  This recipe works perfectly for a dinner party because you can roast the beef while the guests arrive, then while it rests you can prepare the sides.  I cannot stand mayonnaise from a jar, but if you make the mayonnaise, ahem, aioli, from scratch, it is amazing.  And not hard to do at all!  The basil parmesan aioli would be amazing on pretty much anything.  I dipped my asparagus in it as well at the beef, perfection.

Slow Roasted Beef Tenderloin with Basil Parmesan Aioli

1 whole filet of beef tenderloin, trimmed and tied (4 ½ pounds)
3 tablespoons olive oil
4 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
10 branches fresh Mexican oregano (or tarragon)
Basil Parmesan Aioli, for serving, recipe follows

Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.

Place the filet on a sheet pan and pat it dry with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper. Place the Mexican oregano branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.

Roast the filet of beef for 1 ¼ to 1 ½ hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.

Basil Parmesan Aioli:
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
½ cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
½ cup chopped fresh basil leaves, lightly packed
½ teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
½ cup good olive oil, at room temperature

Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

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