Parmesan and Herb-Crusted Beef Tenderloin Recipe

Name: Parmesan and Herb-Crusted Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 3-pound center-cut beef tenderloin roasts, at room temperature; 2 tablespoons extra-virgin olive oil, plus more for rubbing; Salt; 2 teaspoons coarsely cracked black peppercorns; 2 cups fresh bread crumbs; 1/2 cup freshly grated Parmesan cheese; 3 anchovy fillets, finely chopped; 1 garlic clove, finely chopped; 1 tablespoon finely chopped thyme; 1 tablespoon coarsely chopped flat-leaf parsley; Freshly ground black pepper; 2 cups dry red wine; 2 cups veal demiglace (see Note); 4 tablespoons cold unsalted butter, cut into tablespoons

Servings: persons

Two 3-pound center-cut beef tenderloin roasts, at room temperature
2 tablespoons extra-virgin olive oil, plus more for rubbing
Salt
2 teaspoons coarsely cracked black peppercorns
2 cups fresh bread crumbs
1/2 cup freshly grated Parmesan cheese
3 anchovy fillets, finely chopped
1 garlic clove, finely chopped
1 tablespoon finely chopped thyme
1 tablespoon coarsely chopped flat-leaf parsley
Freshly ground black pepper
2 cups dry red wine
2 cups veal demiglace (see Note)
4 tablespoons cold unsalted butter, cut into tablespoons

1
Preheat the oven to 425.
2
Rub the tenderloins all over with olive oil and season with salt and the cracked peppercorns.
3
Set the tenderloins on a large, heavy-gauge rimmed baking sheet, allowing space between them, and roast in the upper third of the oven for 20 minutes.
4
In a medium bowl, mix the bread crumbs with the Parmesan, anchovies, garlic, thyme and parsley.
5
Blend in the 2 tablespoons of olive oil and season the crumbs with salt and pepper.
6
Carefully pack the bread crumbs on top of each tenderloin.
7
Lower the oven temperature to 400 and roast the meat for about 20 minutes, or until an instant-read thermometer inserted in the center registers 130 for medium-rare.
8
Using 2 long spatulas, transfer the tenderloins to a carving board and let rest for 15 minutes.
9
Meanwhile, set the baking sheet over 2 burners.
10
Add the wine and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom.
11
Strain the wine into a medium saucepan and simmer over high heat until reduced to 1/2 cup.
12
Whisk in the veal demiglace and bring to a boil; simmer for 3 minutes.
13
Remove from the heat and let the sauce stand for 5 minutes.
14
Whisk in the butter, 1 tablespoon at a time, and season the sauce with salt and pepper.
15
Using a gentle sawing motion, carve the beef tenderloins into 1/2-inch-thick slices and serve, passing the remaining sauce at the table.

264

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 14 ingredients. The key ingredients include: Two 3-pound center-cut beef tenderloin roasts, at room temperature, 2 tablespoons extra-virgin olive oil, plus more for rubbing, Salt, 2 teaspoons coarsely cracked black peppercorns, and more.

Yes, Parmesan and Herb-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.

Parmesan and Herb-Crusted Beef Tenderloin

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