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 meat all over with paste. Cover and chill at least three hours.
Roast, uncovered in hot oven – for beef, 15 minutes at 400ºF and 30-40 minutes at 350ºF. For tenderloins, I roasted at 450ºF for about 15 minutes – until thermometer reads about 165ºF. Serve over warm polenta.
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