Beef Tenderloin Poached in and Olive Oil and Thyme Serving Size - 4 Prepared By - Ellice & Monty Recipe Rating
			Three 7- to a-ounce beef tenderloin steaks 1 large bunch fresh thymen 3 cloves garlic, smashed 2 to 3 cups extra virgin olive oil Coarse sea salt
			Preheat the oven to 225°F.Choose a small baking dish or ovenproof saucepan that's just large enough to fit the steaks without their touching one another or the sides of the dish. Arrange the steaks in it, tucking the thyme sprigs and garlic cloves in between. Pour in enough olive oil to cover the tops. Put the dish in the oven, and after 20 minutes turn the steaks over in the oil. Bake another 10 minutes and then probe one of the steaks with an instant- read thermometer. It needs to come to 135°F for medium -rare, which is higher than if youwere searing it, but with this technique the meat won't continue to cook once you take it out. Once the oil gets hot the steaks will cook quickly, so if the meat is not up to temperature, continue to check it every few minutes. Figure on 30 to 40 minutes total. When the meat is at 135°F, lift it out of the oil onto a cutting board. Cut it into 1/4-inch -thick slices and arrange them on warm serving plates. Sprinkle the cut surfaces of the meat with salt. Serve right away.