Beef in Rags Recipe by The Marshal NYC (Video)


  • Parsley
  • Rosemary
  • Thyme
  • Red wine
  • Garlic
  • Kosher salt
  • Beef tenderloin



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1. Clean the filet. Remove excess silver skin, fat, and “the chain” (fat-covered portion of meat at the bottom of the tenderloin).

2. In a container large enough to hold the tenderloin (but small enough to fit in your fridge), add the beef tenderloin.

3. Cover the tenderloin in a generous portion of garlic, parsley, rosemary, and thyme.

4. Pour on 2 cups of red wine.

5. Cover in plastic wrap and place in the fridge for 12 hours or overnight.

6. Lay out dish towel on a table and lay the tenderloin on top.

7. Add a generous amount of salt to the tenderloin (don’t worry we’re removing it later so no worries about it being “too salty”).

8. Wrap the tenderloin up tight in the dish towel and tie it together with the string (no need to be fancy about it just wrap it up and tie it tight).

9. Throw it on to your BBQ and close the lid (or into your wood burning oven) and let it cook for 15 minutes to achieve a medium rare temp depending on your grill/oven (you can always peak inside and if it needs more time throw it back in for another 5 minutes).

10. After it’s done, take it out and use a wet dish towel to put out any embers.

11. Unwrap the tenderloin (and get excited like it’s Christmas) and throw away the dish towel.

12. Brush off the salt.

13. Slice into desired cuts.

14. Enjoy!

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