Here’s a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.

Makes 10 servings.

INGREDIENTS

  • 8tablespoons olive oil
  • 22 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed6garlic cloves, minced
  • 2 1/2tablespoons minced fresh thyme
  • 2 1/2tablespoons minced fresh rosemary
  • 6tablespoons dijon mustardred and yellow pepper relish

    DIRECTIONS

    Preheat oven to 375°F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes.Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125°F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes.Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.