Recipes|Featured Main

Herb Crusted Beef Tenderloin with Red Wine Pan Sauce

Herb Crusted Beef Tenderloin with Red Wine Pan Sauce

Herb Crusted Beef Tenderloin with Red Wine Pan Sauce Photo
Difficulty Level: Advanced
  • Prep Time:
    30 Minutes
  • Cook Time:
    PT60M
    30 Minutes
  • Yield:
    4 Servings
This glorious beef tenderloin is coated in a breadcrumb mixture with herbs and garlic and served with a simple yet flavorful red wine sauce. A true delicacy that will make your meal an absolute hit.
Ingredients
  • 1 ½ pounds beef tenderloin, trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, seperated
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 2 medium cloves garlic, minced
  • 1 cup dry red wine
  • 1 cup beef or veal demi glace, or stock
  • 2 tablespoons cold butter, separated into two pieces
  • 680.39g beef tenderloin, trimmed
  • Salt and freshly ground black pepper
  • 25.56g olive oil, seperated
  • 118.29ml breadcrumbs
  • 59.15ml grated Parmesan cheese
  • 12.78g chopped fresh parsley
  • 8.52g chopped fresh rosemary
  • 8.52g chopped fresh thyme
  • 2 medium cloves garlic, minced
  • 236.59ml dry red wine
  • 236.59ml beef or veal demi glace, or stock
  • 25.56g cold butter, separated into two pieces

This glorious beef tenderloin is coated in a breadcrumb mixture with herbs and garlic and served with a simple yet flavorful red wine sauce. A true delicacy that will make your meal an absolute hit.

Preparation
STEP 1

Remove tenderloin from the refrigerator and let sit for 30 minutes.

STEP 2

Season roast well with salt and pepper. Coat a heavy-bottom pan (large enough for the tenderloin) with 1 tablespoon olive oil over medium-high heat. Sear (brown) tenderloin on all sides. Remove from pan and set aside. Don’t wash the pan—you’ll use it for making the sauce.

STEP 3

Preheat oven to 400˚F.

STEP 4

While tenderloin cools make herb crust by mixing 1 tablespoon olive oil, breadcrumbs, Parmesan, parsley, rosemary, thyme and garlic in bowl. Season with salt and black pepper to taste.

STEP 5

Carefully pack the breadcrumb mixture onto the tenderloin. Transfer to greased or parchment-lined baking sheet. Bake for about 20 minutes or until internal thermometer measures 130˚F for medium-rare.

STEP 6

Set tenderloin aside to rest for 15 minutes before serving.

STEP 7

While roast rests make red wine pan sauce by heating the pan you seared the roast in over medium-high heat. Add red wine and bring to a simmer, scraping up any brown bits.

STEP 8

Add demi glace (or stock) to wine and cook until mixture is reduced by half. Remove from heat and whisk in butter 1 tablespoon at a time. Season with salt and pepper to taste.

STEP 9

Slice tenderloin into half-inch thick slices. Serve with sauce poured over the top or on the side.

Options

Cook to internal temperature of 135˚-140˚F for medium, or 145˚-155˚F for well done.

Sign up for our weekly featured recipe