Recipes|Featured Main
Herb Crusted Beef Tenderloin with Red Wine Pan Sauce
Difficulty Level: Advanced
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Prep Time:30 Minutes
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Cook Time:PT60M30 Minutes
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Yield:4 Servings
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.