Herb-And-Potato Chip-Crusted Beef Tenderloin Recipe

Name: Herb-And-Potato Chip-Crusted Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4- to 5-lb.) beef tenderloin, trimmed; 3 teaspoons kosher salt, divided; 3/4 cup panko (Japanese breadcrumbs); 3 garlic cloves, pressed; 2 teaspoons coarsely ground pepper, divided; 3 tablespoons olive oil, divided; 1 1/4 cups crushed, plain kettle-cooked potato chips; 1/4 cup finely chopped fresh parsley; 1 tablespoon finely chopped fresh thyme; 1 bay leaf, crushed; 1 egg white, lightly beaten; 1 tablespoon Dijon mustard; Garnish: fresh sage

Servings: persons

1 (4- to 5-lb.) beef tenderloin, trimmed
3 teaspoons kosher salt, divided
3/4 cup panko (Japanese breadcrumbs)
3 garlic cloves, pressed
2 teaspoons coarsely ground pepper, divided
3 tablespoons olive oil, divided
1 1/4 cups crushed, plain kettle-cooked potato chips
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 bay leaf, crushed
1 egg white, lightly beaten
1 tablespoon Dijon mustard
Garnish: fresh sage

1
Preheat oven to 400u00b0. Sprinkle tenderloin with 2 tsp. salt. Let stand 30 to 45 minutes.
2
Meanwhile, saute panko, garlic, 1 tsp. pepper, and remaining 1 tsp. salt in 1 Tbsp. hot oil in a skillet over medium heat 2 to 3 minutes or until deep golden brown. Let cool completely (about 10 minutes). Stir in potato chips and next 4 ingredients.
3
Pat tenderloin dry with paper towels, and sprinkle with remaining 1 tsp. pepper. Brown beef in remaining 2 Tbsp. hot oil in a roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Transfer tenderloin to a wire rack in an aluminum foil-lined jelly-roll pan. Let stand 10 minutes.
4
Spread mustard over tenderloin. Press panko mixture onto top and sides.
5
Bake at 400u00b0 for 40 to 45 minutes or until coating is crisp and a meat thermometer inserted into thickest portion registers 130u00b0 (rare). Let stand 10 minutes. Garnish, if desired.
6
Note: For medium-rare, cook tenderloin to 135u00b0; for medium, cook to 150u00b0.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (4- to 5-lb.) beef tenderloin, trimmed, 3 teaspoons kosher salt, divided, 3/4 cup panko (Japanese breadcrumbs), 3 garlic cloves, pressed, and more.

Yes, Herb-And-Potato Chip-Crusted Beef Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-And-Potato Chip-Crusted Beef Tenderloin

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