With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. Pat meat dry with paper towels. Rub meal all over with paste. Cover and chill at least three hours. Roast, uncovered in hot oven – for beef, 15 minutes at 400 and 30-40 minutes at 350. For tenderloins, I roasted at 450 for about 15 minutes – until thermometer reads about 165.
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