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beef tenderloin salt cracked black pepper sugar Bread white bread parsley thyme Parmesan cheese olive oil parsley fresh thyme Parmesan cheese olive oil garlic
Viewed: 36 - Published at: 9 years agoIngredients
- 1 (5 -6 lb) whole beef tenderloin, trimmed and patted dry
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
- 2 teaspoons sugar
- Bread Crumb Topping
- 2 slices hearty white bread, torn into pieces
- 2 tablespoons chopped fresh parsley
- 2 teaspoons thyme
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- Herb Paste
- 6 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme, plus
- 3/4 cup grated parmesan cheese
- 4 tablespoons olive oil
- 4 garlic cloves, minced
Method
- Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
- Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
- Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
- Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.
- Adjust oven rack to upper-middle position and heat oven to 400°F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine.
- Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
- Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
- Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.).
- Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.