Herb-Crusted Beef Tenderloin

Published December 1, 2006.

Why this recipe works:

We wanted a recipe that gave mild beef tenderloin a flavor boost by wrapping it in a thick herbed crust. For our Herb-Crusted Beef Tenderloin recipe, we cooked the roast in the oven on high heat for 20 minutes before adding the herb crust. This gave us a perfectly caramelized exterior that… read more

We wanted a recipe that gave mild beef tenderloin a flavor boost by wrapping it in a thick herbed crust. For our Herb-Crusted Beef Tenderloin recipe, we cooked the roast in the oven on high heat for 20 minutes before adding the herb crust. This gave us a perfectly caramelized exterior that made applying the herb paste easy. Grated Parmesan cheese, combined with the bread crumb-and-herb mixture, proved to be a flavorful glue that helped the mix stay adhered to the roast.

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Serves 12 to 16

Make sure to begin this recipe 2 hours before you plan to put the roast in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it into the oven.

Ingredients

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