Shelly's Recipe

HERB-CRUSTED BEEF TENDERLOIN

Category: Roasts/Tenderloin - Beef

Make sure to begin this recipe 2 hours before you plan to put the roast 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 into the oven.

1 whole beef tenderloin (5 to 6 lbs), trimmed and patted dry
Kosher salt and cracked black pepper
2 tsp sugar
2 slices hearty white sandwich bread, torn into pieces
1/2 cup chopped fresh parsley leaves
2 tsp chopped fresh thyme leaves, plus 2 tbsp
1 1/4 cups Grated Parmesan cheese
6 tbsp olive oil
4 garlic cloves, minced

Tuck tail of tenderloin under and tie roast. Combine 1 tbsp salt, 1 tbsp 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.
Meanwhile, pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tbsp parsley, 2 tsp thyme, 1/2 cup Parmesan, and 2 tbsp oil until evenly combined. Wipe out food processor and process remaining 6 tbsp parsley, 2 tbsp thyme, 3/4 cup cheese, 4 tbsp 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 degrees. Roast tenderloin 20 minutes and remove from oven. Using scissors cut and remove twine. Coat tenderloin with herb paste followed by bread-crumb topping (photos 3 and 4). Roast until thickest part of meat registers about 130 degrees (for medium-rare) and topping is golden brown, 20 to 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. Serves 12 to 16