Potato Crusted Beef Tenderloin Recipe

Name: Potato Crusted Beef Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large Yukon gold potatoes, washed, peeled and quartered; Salt; Canola oil, to cook; 2 tablespoons minced garlic; 1 tablespoon minced fresh thyme; 1 1/2 cups heavy cream; 3 ounces of butter; 3 eggs; 1/2 cup sifted flour; 3 pound piece center cut beef tenderloin, cleaned and trimmed, cut into 2 pieces; Salt and black pepper, to taste; 1 cup flour, to coat; 4 eggs, to coat; 1 cup Panko bread crumbs, to coat

Servings: persons

8 large Yukon gold potatoes, washed, peeled and quartered
Salt
Canola oil, to cook
2 tablespoons minced garlic
1 tablespoon minced fresh thyme
1 1/2 cups heavy cream
3 ounces of butter
3 eggs
1/2 cup sifted flour
3 pound piece center cut beef tenderloin, cleaned and trimmed, cut into 2 pieces
Salt and black pepper, to taste
1 cup flour, to coat
4 eggs, to coat
1 cup Panko bread crumbs, to coat

1
(One can and should use leftover mashed potatoes, but still add the eggs and flour.
2
That was how we invented this dish).
3
Preheat a fryer to 350 degrees.
4
In a saucepan, add potatoes and fill with cold water.
5
Add a little salt.
6
Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife.
7
In another hot saucepan coated with oil, caramelize garlic than add thyme and cream.
8
Reduce cream by 30 percent.
9
In a mixing bowl with paddle attachment, add hot potatoes and garlic cream.
10
Mix together until smooth.
11
Add butter, salt and pepper and check for seasoning.
12
Let cool.
13
Whisk together the eggs and flour until smooth.
14
Mix with the cool mash.
15
Season both pieces of beef well with salt and pepper.
16
Coat with 1/2-inch of potato puree.
17
Dredge the coated beef in flour, then eggs, then panko.
18
Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare.
19
Let rest for 5 minutes before slicing.
20
1.
21
Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2.
22
Veuve Cliquot Ponsardin Champagne

1983

kcal

Calories

126

Fat

Carbs

125

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 8 large Yukon gold potatoes, washed, peeled and quartered, Salt, Canola oil, to cook, 2 tablespoons minced garlic, and more.

Yes, Potato 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!

Potato Crusted Beef Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions