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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Dilshani Dilshani
dilshani@yahoo.comThis recipe is a must-try for any beef lover. The herb crust is a game-changer and the beef is cooked to perfection.
rafin Hassan
r_h@hotmail.frI'm not a fan of beef, but I loved this dish. The herb crust was so flavorful and the beef was cooked perfectly.
Attau llah
a.llah68@hotmail.comThis dish is a bit pricey, but it's worth every penny. The beef is of the highest quality and the herb crust is simply divine.
Ophentse Mokgethi
m_o1@hotmail.comI've made this recipe several times and it's always a hit. The beef is so tender and juicy, and the herb crust is the perfect finishing touch.
alana addie
a.alana@gmail.comThis recipe is a great way to impress your guests. The beef is always cooked perfectly and the herb crust adds a touch of elegance.
Alexis Cox
alexis26@yahoo.comI'm not sure what I did wrong, but my beef turned out dry and tough.
Parwiz Katakhil
p@aol.comThis recipe was a bit time-consuming, but it was worth it. The beef was tender and flavorful, and the herb crust was perfect.
Md Sadit
s89@gmail.comThe herb crust was a bit too crispy for my liking, but the beef was cooked perfectly.
Philemon Frempong
p@yahoo.comThis dish was easy to make and turned out great. I'll definitely be making it again.
Joseph Bauer
bauer.j@hotmail.comThe beef was a bit overcooked for my taste, but the herb crust was delicious.
Friday Atiemojie
f-atiemojie49@gmail.comThis recipe is definitely a keeper. I'll be making it again and again.
Mehran Khan
mehran-k81@yahoo.comI'm not a big fan of beef, but this recipe was so good that I ate every bite.
Jason Lessor
lessor-j68@yahoo.comThis dish was a hit at my dinner party. Everyone raved about how tender and flavorful the beef was.
Madison Velarde
v.m27@yahoo.comThe beef was cooked perfectly, but the herb crust was a bit too salty for my taste.
Hati Tauke
h18@yahoo.comThis recipe was easy to follow and the beef turned out amazing. My family loved it!
Melanie Melai
mmelai@hotmail.comThe herb crust was a nice touch, but I found the beef to be a bit dry. I think I'll try cooking it for a shorter amount of time next time.
Md Al Shakib
sm@hotmail.comThis dish was a bit more work than I expected, but it was worth it. The end result was a stunning and delicious centerpiece for my dinner party.
Marlin Bardhi
m-b97@gmail.comI'm not usually a fan of beef tenderloin, but this recipe changed my mind. The herb crust added so much flavor, and the meat was cooked perfectly.
Edimond Boakey
e@hotmail.comThis herb-crusted beef tenderloin was an absolute delight! The crust was flavorful and crispy, while the inside was cooked to perfection. It was so tender and juicy, it melted in my mouth.