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2 tablespoons fresh rosemary leaves
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2 tablespoons fresh thyme leaves
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4 large garlic cloves, peeled
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2 bay leaves
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1 large shallot, peeled, quartered
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1 tablespoon grated orange peel
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1 tablespoon coarse salt
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1 teaspoon ground black pepper
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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2 tablespoons olive oil
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2 2-pound (large end) beef tenderloin pieces, trimmed
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1/4 cup ( 1/2 stick) unsalted butter, room temperature
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