Herb-Crusted Beef Tenderloin: Refined and Delicate

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This lean beef cut is elevated by a fragrant herb crust made from fresh parsley, thyme, rosemary, and breadcrumbs. First seared to lock in flavors, then roasted to create a golden exterior, beef tenderloin offers a refined alternative to traditional roasts. Sliced thin and accompanied by a red wine reduction, it's both impressive and relatively simple to prepare.

Timing and Servings

• Prep Time: 30 minutes

• Cook Time: 35-45 minutes

• Total Time: 1.5 hours

• Serves: 6-8 people

Ingredients:

• 3-4 lb beef tenderloin

• 1/4 cup fresh parsley

• 2 tbsp fresh thyme

• 2 tbsp fresh rosemary

• 1/2 cup breadcrumbs

• 1/4 cup olive oil

• Salt and pepper

Red Wine Reduction:

• 1 cup red wine

• 1 cup beef broth

• 2 shallots, minced

• 2 tbsp butter

Instructions:

1. Pat tenderloin dry

2. Mix herbs, breadcrumbs, oil

3. Coat tenderloin with herb mixture

4. Sear all sides in hot pan

5. Roast at 425°F, 25-30 minutes

6. Rest 10 minutes

7. For sauce, reduce wine, broth, shallots

8. Whisk in butter

9. Slice and serve with sauce

Pro Tips:

• Buy center-cut for most even cooking

• Pat meat completely dry before seasoning

• Use butcher's twine to maintain shape

Variations:

• Mediterranean: Add za'atar to herb crust

• Mustard lovers: Mix Dijon into herb coating

• Spicy version: Include red pepper flakes

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