Ingredients
-
1
-
1
-
1
-
2
-
-
2
-
2
-
2
-
1/2
-
2
-
-
6
-
2
-
3/4
-
4
Directions
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.,I seen this recipe on Americas test kitchen. This was amazing!!! I have never made a whole tenderloin before and this was exceptional,My butcher trimmed this for me so I didn’t have to worry about doing that. I took the tenderloin out when the thickest part was at 113 degrees, I covered it with foil and a towel and kept the meat therm. in and it did reach 130 which was a perfect medium
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Steps
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1
Done
|
Tuck the Thin, Tapered End of the Tenderloin Under the Roast, Then Tie the Entire Roast Every 1 1/2 Inches. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Adjust Oven Rack to Upper-Middle Position and Heat Oven to 400f Roast Tenderloin 20 Minutes and Remove from Oven. Using Scissors, Cut and Remove Twine. |
|
6
Done
|
Using a Spatula, Spread the Herb Paste Evenly Over the Top and Sides of the Tenderloin. |
|
7
Done
|
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. |
|
8
Done
|
Roast Until Thickest Part of Meat Registers About 130f 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.). |
|
9
Done
|
Let Roast Rest, Uncovered, For 30 Minutes on Wire Rack. Transfer to Cutting Board and Carve. Serve. |
