Abandon that chicken recipe for your Sunday meal… this weekend, it’s Parmesan and Herb-Crusted Beef Tenderloin on the menu. The variety of flavours in this recipe make the few extra steps absolutely worth it.
Total Time: Prep: 15 mins Cook: 55 mins
Servings: 4
Ingredients
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2 3lb centre-cut beef tenderloin roasts, at room temperature
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2 tablespoons extra virgin olive oil, plus more for rubbing
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Salt
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2 teaspoons coarsely cracked black peppercorns
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2 cups fresh bread crumbs
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½ cup freshly grated Parmesan cheese
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3 anchovy fillets, finely chopped
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1 garlic clove, finely chopped
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1 tablespoon thyme, finely chopped
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1 tablespoon flat leaf parsley, coarsely chopped
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Freshly ground black pepper
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2 cups Vin Bon Tempranillo wine
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4 tablespoons cold, unsalted butter
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2 cups beef broth
Directions:
1. Preheat the oven to 425◦F, rub the tenderloins all over with olive oil and season with salt and the cracked peppercorns. 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.
2. In a medium bowl, mix the bread crumbs, with the Parmesan, anchovies, garlic, thyme and parsley. Blend in the 2 tablespoons of olive oil and season the crumbs with salt and pepper.
3. Carefully pack the bread crumbs on top of each tenderloin. Lower the oven temperature to 400◦F and roast the meat for about 20 minutes or until an instant -read thermometer registers 130◦F for medium-rare. Using long spatulas, transfer the tenderloins to a carving board and let rest for 15 minutes.
4. Meanwhile, set the baking sheet over 2 burners. Add the wine and bring to a simmer over moderately high heat, scraping up any brown bits from the bottom. Strain the wine into a medium sauce pan over high heat until reduced to ½ cup. Whisk in the beef broth and bring to a boil; simmer for 3 minutes. Remove from the heat and let the sauce stand for 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season the sauce with salt and pepper.
5. Using a gentle sawing motion, carve the beef tenderloins into ½ inch-thick slices and serve, assing the remaining sauce at the table.
Suggested Pairing: Vin Bon Tempranillo
Recipe Courtesy of Food & Wine
