↞ recipe box start page
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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
view more member recipes
HERB-CRUSTED BEEF TENDERLOIN
view my recipes
print
save
Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Herb-crusted Beef Tenderloin
by sgre52160
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds) Seasoning 2 tsp cracked mixed peppercorns 2 cloves garlic, minced 1 tsp dried oregano and basil leaves, crushed Heat oven to 425.
by sgre52160
1 well-trimmed whole beef tenderloin roast (4 to 5 pounds) Seasoning 2 tsp cracked mixed peppercorns 2 cloves garlic, minced 1 tsp dried oregano and basil leaves, crushed Heat oven to 425.
Herb Crusted Beef Tenderloin With Horseradish Sauce
by sgre52160
1 3 1/2 TO 5 lb fully trimmed beef tenderloin, butt end left intact 2 tbsp extra-virgin olive oil Kosher salt, to taste 3 tbsp Dijon mustard 3 tbsp cracked black peppercorns 2 tbsp finely chopped
by sgre52160
1 3 1/2 TO 5 lb fully trimmed beef tenderloin, butt end left intact 2 tbsp extra-virgin olive oil Kosher salt, to taste 3 tbsp Dijon mustard 3 tbsp cracked black peppercorns 2 tbsp finely chopped
Herb Crusted Tenderloin
by sgre52160
1 tsp each salt, pepper, dried sage, thyme, rosemary and crushed marjoram 1 (6 lb) pork tenderloin 4 medium tart apples, cored and cut into 1 inch chunks 1 large red onion, cut into 1 inch chunks
by sgre52160
1 tsp each salt, pepper, dried sage, thyme, rosemary and crushed marjoram 1 (6 lb) pork tenderloin 4 medium tart apples, cored and cut into 1 inch chunks 1 large red onion, cut into 1 inch chunks
Herb-crusted Roast Pork Tenderloin
by sgre52160
1 lb pork tenderloin, trimmed 1 tbsp butter and olive oil Herb and garlic rub - Mix together: 1 cup minced parsley 1 tsp thyme and rosemary ½ tbsp minced garlic Preheat oven to 350. Rub ro
by sgre52160
1 lb pork tenderloin, trimmed 1 tbsp butter and olive oil Herb and garlic rub - Mix together: 1 cup minced parsley 1 tsp thyme and rosemary ½ tbsp minced garlic Preheat oven to 350. Rub ro
Herb-crusted Pork Tenderloin With Horseradish-roasted New Potatoes
by sgre52160
2 pounds new potatoes 1/4 cup butter or margarine, melted 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup fine, dry breadcrumbs 1/3 cup chopped fr
by sgre52160
2 pounds new potatoes 1/4 cup butter or margarine, melted 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup fine, dry breadcrumbs 1/3 cup chopped fr
view more member recipes
related CDKitchen recipes
Herbed Beef Tenderloin With Roasted Vegetables
Asian Beef Hors D'oeuvres
Herb-Crusted Mediterranean Pork Tenderloin
Longhorn Steakhouse Grilled Whole Herb Rubbed Beef Tenderloin With Portabella Cream Sauce
Simple Grilled Beef Tenderloin
Beefsteak A La Creme
Beef Wellington With Mushroom Pate
Tenderloin Steaks with Herb Cheese Topping
Cured Beef Tenderloin Bruschetta
Beef Tenderloin With Spaghetti