Herb-Poached Tenderloin With Barolo Sauce

• 1 tablespoon fresh oregano or marjoram
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 6 basil leaves
• 1 teaspoon paprika
• 1 20- to 24-ounce piece beef tenderloin, at room temperature
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• 3 cloves garlic, slivered
• 1 cup beef stock (if canned, use low-sodium)
• 1 cup Barolo or other sturdy red wine

1. Choose a pot large enough to submerge meat, fill it with water and bring it to a boil.
2. Grind or mince together the oregano, thyme, bay leaf, basil and paprika.
3. Rub meat all over with olive oil, then season well with salt and pepper.
4. Rub herb mixture into meat and spread garlic all over it; it need not be too neat.
5. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal.
6. Wrap package tightly in aluminum foil.
7. Submerge meat in water, and cook for 12 minutes for medium-rare.
8. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.)
9. Let rest for about 10 minutes.
10. Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup.
11. Season with salt and pepper.
12. Unwrap meat (scissors will be helpful), slice and serve with sauce.

fresh oregano, thyme, bay leaf, basil, paprika, beef tenderloin, extra virgin olive oil, salt, garlic, beef stock, red wine

Taken from cooking.nytimes.com/recipes/10336 (may not work)