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."
photo by Cindy D. photo by Cindy D.
photo by Cindy D.
Ready In:
2hrs 40mins




  • 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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  1. Cindy D.
    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
  2. Michele P.
    This was a great recipe. Leftovers are going to be few.
  3. ppompom
    I joined this site just to let everyone know that this recipe is FABULOUS!! I made it for a dinner party of 12 and have been getting rave reviews of the meal. It is super duper...everyone will love it.<br/> P.S. I am a novice in the kitchen...the directions are clear and very easy to follow so do not be afraid to try this one!


I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg" border="0" alt="Photobucket"></a> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/ST_AMBADGE.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
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