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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Herb-And-Potato Chip-Crusted Beef Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions