HERB-CRUSTED BEEF TENDERLOIN with HORSERADISH CREAM SAUCE

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Ingredients:

  • 1 whole prime beef tenderloin (3 to 4 pounds), trimmed
  • 1 T Kosher salt and 1 T cracked black pepper
  • 2 tsp. sugar
  • 2 slices hearty white bread, torn into pieces
  • 2 T and 6 T  fresh parsley, chopped (divided)
  • 2 tsp.  and  2 T fresh thyme, chopped (divided)
  • 1/2 C and 3/4 C  grated Parmesan cheese (divided)
  • 2 T and 4 T olive oil (divided)
  • 2 garlic cloves, minced

(Have the butcher at your favorite meat market trim, tuck, and tie the prime beef tenderloin.)

Combine 1 T salt, 1 T pepper, and 2 tsp. sugar in a small bowl.  Rub mix all over the prepared beef tenderloin.  Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.

Meanwhile, pulse torn bread in food processor to fine drums.  Transfer bread crumbs to bowl and toss in 2 T chopped parsley, 2 tsp. chopped thyme, 1/2 C Parmesan, and 2 T oil until evenly combined.  Wipe out food processor and process remaining 6 T chopped parsley, 2 T chopped thyme, 3/4 C Parmesan cheese, 4 T olive oil, and  2 cloves of minced garlic until smooth paste forms (scrape sides).  Transfer her paste to small bowl.  (These ingredients can be made ahead and set aside until ready to assemble.)

After the tenderloin has set at room temperature for 2 hours, adjust oven rack to upper-middle position and preheat the oven to 400 degrees.   Roast tenderloin for 20 minutes, then remove from oven.  Using scissors, cut and remove twine.  Coat tenderloin with herb paste, followed by bread-crumb topping.  Place back in the oven (same temperature) and roast until thickest part of meat registers about 130 degrees (for medium-rare) and topping is golden brown, 20 to 25 minutes.  (Use an instant read thermometer.)  (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for remainder of roasting time and remove while roast rests.)

Remove from oven and let the roast rest, uncovered, for 30 minutes on wire rack before cutting.  Transfer to cutting board and carve.  Serves 6 to 8

Using a spatula or hands, spread herb paste evenly over the top and sides of the tenderloin.

Using a spatula or hands, spread herb paste evenly over the top and sides of the tenderloin. Then press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.

HORSERADISH CREAM SAUCE:

  • 1 garlic clove, minced
  • 2 tsp. Dijon mustard
  • 1/4 C heavy cream
  • 1/2 C sour cream
  • 2 T prepared horseradish, drained
  • 1/4 tsp. sugar
  • dash of salt and pepper

Mix all ingredients in bowl.  Cover and place in refrigerator until ready to use.

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Great menu for a dinner party, a lot can be made ahead and keep warm at 170 degrees in the oven!

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