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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.

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