A Holiday treat: Herb-crusted Beef Tenderloin

December 29, 2014 § Leave a comment

My mom has always wanted to make a crown roast and so for our post-Christmas family get together we decided we wanted to make a special dish. After quickly figuring out that a crown roast was just typically pork or lamb and that the beef version is a standing rib roast, we decided to shift our plans. We had a good bit of pork already over the holidays and the standing rib roast just didn’t seem to have the appeal of the full crown.

After a quick look around, we quickly settled on this Cook’s Country recipe (slightly adapted) for an herb-crusted beef tenderloin from a local DE butcher. As a bonus, It immediately made me think of team member B, as a trip back to Minneapolis from a family visit to WI could often be accompanied by beef tenderloin since it tends to be cheaper across that border. I, on the other hand, had never cooked this fairly pricey cut of meat and was a little nervous. However this recipe is super easy, no stress, and so tasty. The crisp herb crust with the parmesan was a nice counter to the perfectly tender beef and just added the perfect level of flavor. It really is a great, yet easy, dish for a special meal.

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The stuff

1 whole beef tenderloin (4-6 lbs, trimmed, tied–tail under the roast–and patted dry)

1 tbsp salt

1 tbsp freshly ground pepper

2 tsp sugar

1/2 cup panko

2 tsp and 2 tbsp chopped fresh thyme leaves

1/2 cup chopped fresh parsley leaves

1 1/4 cups Grated Parmesan cheese (divided into 1/2 cup and 3/4 cup)

6 tbsp of olive oil (divided into 2 and 4 tbsp)

4 garlic cloves minced (optional if you’re cooking for people who can’t do garlic)

The steps

Make sure to give yourself enough time. The meat needs to sit at room temp for 2 hours prior to going into the oven, cook for ~40-50 minutes), then rest for 20-30 minutes. 

1. Make sure the tenderloin in prepped. The tail tucked under and tied and the roast patted dry.

2. Combine the 1 tbsp of salt, 1 tbsp of pepper and 2 tbsp of sugar in a small bowl. Rub this mixture all over the tenderloin.

3. Transfer tenderloin to a wire rack set over a baking sheet and let stand at room temperature for 2 hours.

4. While the meat is resting make the 2 rubs. In a small bowl toss the bread crumbs with 2 tsp thyme, 2 tbsp parsley, 1/2 cup parmesan and 2 tbsp oil until thoroughly combined.

5. In a separate bowl mix the remaining 2 tbsp thyme, 6 tbsp parsley, 3/4 cup parmesan, garlic and 4 tbsp of oil until it’s a nice smooth paste (this can be done in a food processor if desired).

6. Adjust oven rack to upper-middle position and pre-heat to 400 degrees.

7. Roast tenderloin for 20 minutes, remove from the oven. Cut and remove the twine from the roast.

8. Coat tenderloin with the herb paste all over the top and a little on the sides, followed by the bread crumb mixture.

9. Roast until the thickest part registers to 130 degrees (for medium rare) and the topping is golden brown (20-30 minutes). Tent loosely if topping gets too brown before the meat is ready.

10. Make sure to let the roast rest, uncovered on the wire rack for 20-30 minutes.

11. Transfer to cutting board, slice and impress your dinner guests!

A Thanksgiving from the Eastern shore (MD/DE)

November 28, 2013 § 1 Comment

I’ve got the lemon shaker pie, pumpkin pie, pumpkin cheesecake (from a much earlier post), spiced cranberry sauce already done. Turkey, brussels sprout salad, green beans, yams with maple streusel, still a work in progress.

Overnight spiced “porridge” with apples and berries was ready for us to start the day.

Enjoy the yummy food!

(Links/recipes updated later)

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