HERB CRUSTED BEEF TENDERLOIN
Published in Cook's Country magazine, Dec/Jan 2007. A whole beef tenderloin can be an expensive cut of meat but three distinct crusts - the oven-seared meat, the herb paste coating, and the herbed bread-crumb crown - make this roast perfect for special occasions. Begin the recipe 2 hours before you plan to put it in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it in the oven. Serve with Recipe #408760.
Provided by swissms
Categories Meat
Time 2h40m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
- Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
- Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
- Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.
- Adjust oven rack to upper-middle position and heat oven to 400°F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine.
- Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
- Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
- Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.).
- Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.
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Zeen Khan
[email protected]I've tried many beef tenderloin recipes, but this one is by far the best. The herb crust is incredible and the beef is cooked to perfection.
Phool Pwint Aung8890 Than htwe
[email protected]This is the best beef tenderloin recipe I've ever tried. The herb crust is amazing and the beef is cooked to perfection.
Senci
[email protected]I made this recipe for a special occasion dinner and it was a hit! The beef was cooked to perfection and the herb crust was delicious.
Cordella Green
[email protected]This recipe is a keeper! The beef was tender and juicy, and the herb crust was crispy and flavorful.
Neo September
[email protected]This recipe is a winner! The beef tenderloin was cooked to perfection and the herb crust was flavorful and crispy.
mian M Rehman
[email protected]This recipe is easy to follow and the results are delicious. The beef is cooked perfectly and the herb crust is flavorful.
mpha- apmc
[email protected]I've made this recipe several times and it always turns out great. The beef is always tender and juicy, and the herb crust is flavorful and crispy.
OG TANVEER
[email protected]This is the best beef tenderloin recipe I've ever tried. The herb crust is amazing and the beef is cooked to perfection.
Phionah Namatovu
[email protected]I made this recipe for a dinner party and it was a huge success. The beef was cooked perfectly and the herb crust was delicious.
Rafi Chowdrhuy
[email protected]This recipe was easy to follow and the results were amazing. The beef was tender and juicy, and the herb crust was flavorful and crispy.
meli pina
[email protected]I've tried many beef tenderloin recipes, but this one is by far the best. The herb crust is incredible and the beef is cooked to perfection.
Y A
[email protected]This recipe is a keeper! The beef was tender and juicy, and the herb crust was crispy and flavorful.
Namira Khan
[email protected]I made this recipe for a special occasion dinner and it was a hit! The beef was cooked to perfection and the herb crust was flavorful and crispy.
Dipuo Kumalo
[email protected]This recipe is easy to follow and the results are amazing. The beef was cooked perfectly and the herb crust was delicious.
go aur jeene do
[email protected]I've made this recipe several times and it always turns out great. The beef is always tender and juicy, and the herb crust adds a wonderful flavor.
Aemal Khan
[email protected]This beef tenderloin recipe is a winner! The herb crust was flavorful and crispy, and the beef was cooked to perfection. I served it with roasted potatoes and asparagus, and it was a hit with my family.