Herb-Crusted Beef Tenderloin for Two
We brought the fancy steakhouse steak home—and left the pricey tab at the restaurant.
Why This Recipe Works
The average beef tenderloin serves 10 to 12, so for this meal, we started with the test kitchen’s winning recipe for Herb-Crusted Beef Tenderloin and downsized it. We first seared two (6- to 8-ounce) center-cut filets mignons in a skillet to create a crispy exterior and then topped each filet with a panko-herb-Parmesan mixture, transferring them to a wire rack set inside a rimmed baking sheet to finish cooking in the oven to a perfect medium-rare.
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