2 tablespoons kosher salt
5 cloves garlic
2 bunches oregano, leaves picked (about 3 cups)
2 bunches parsley, leaves picked (about 8 cups)
2/3 cup red wine vinegar
1 cup olive oil
2 tablespoons crushed red pepper flakes
2 cups red wine
1 pound fine kosher salt
20 fresh bay leaves
1 bunch rosemary
1 bunch sage
1 bunch thyme
One 3- to 4-pound beef tenderloin, trimmed
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