Herb Crusted Beef Tenderloin

Submitted by swissms

"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."

 

• Ready In: 2hrs 40mins
• Ingredients: 14
• Serves: 12-16

ingredients

• 1 (5 -6 lb) whole beef tenderloin, trimmed and patted dry
• 1 tablespoon salt
• 1 tablespoon cracked black pepper
• 2 teaspoons sugar

• Bread Crumb Topping

• 2 slices hearty white bread, torn into pieces
• 2 tablespoons chopped fresh parsley
• 2 teaspoons thyme
• 1⁄2 cup grated parmesan cheese
• 2 tablespoons olive oil

• Herb Paste

• 6 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh thyme, plus
• 3⁄4 cup grated parmesan cheese
• 4 tablespoons olive oil
• 4 garlic cloves, minced

directions

1. Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
2. 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. 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. 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. 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.
6. Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
7. 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. 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.).
9. Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.

Reviews

[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

 

[Michele P.]

This was a great recipe. Leftovers are going to be few.

 

[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!