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Herb Stuffed Beef Tenderloin
- 1 three-four pound beef tenderloin, whole (you may also use a pork loin for this recipe)
- 1 whole bunch parsley, leaves picked and stems discarded
- 2 Tbsp fresh thyme leaves
- 1 Tbsp fresh rosemary leaves
- Juice from half of a lemon
- 1/2 cup + 1 Tbsp grated parmesan cheese, divided
- 1/4 cup + 3 Tbsp olive oil, divided
- 3/4 cup Panko bread crumbs
- 2 small shallots, finely minced
- Kosher salt and fresh cracked black pepper
- Butcher’s twine
Enjoy these hearty beef tenderloin filled with a fresh herb mixture – perfect for a dinner party.
Preheat your oven to 400º F.
You can buy whole tenderloin from your local butcher. At Healthy Living we will clean and prepare it for you as explained in this recipe if you ask. Pat the meat dry with a paper towel and lay flat on the cutting board; it should look like an arrow, with the château (the fat, arrow-shaped end) at the top. Using a sharp knife, make a slit down the middle, cutting lengthwise, almost all the way through to the other side. Push the edges down so that the tenderloin now lies flat like an open book.
In a food processor, combine the herbs, 1/2 cup parmesan cheese, lemon juice, 1/4 cup of olive oil and a pinch of salt and pepper. Pulse until the mixture becomes a paste.
In a separate bowl, combine the Panko, chopped shallots, and remaining parmesan and olive oil. Combine the Panko mixture by rubbing the contents between your fingers until the Panko is evenly coated with the oil.
To assemble the roast, spread half of the herb paste on the open side of the tenderloin. Fold the tenderloin closed and then fold the skinny end of the tenderloin up to the bottom of the châteaux. Using 4-6 pieces of butcher’s twine, tie the roast securely to prevent it from opening, which will help hold its shape in the oven. Season with salt and pepper, then spread the remaining herb paste over the top. Place the Panko mixture on top of the herb paste layer, pressing the Panko into the paste to form a nice crust on the outside.
Place the roast in a shallow baking pan and place it in the oven for 30-40 minutes or until an instant read thermometer inserted into the middle of the roast reads 120ºF. 120º is medium rare. For medium, bring roast to 130 ºF and for well done to 140 ºF.
After you pull it out of the oven, let the roast rest for 10 minutes before slicing. Slice the roast into 1-2 inch thick slices and serve immediately. A hint: If you slice your roast right next to the strings they will slip off the edges of the roast without pulling the crust off the top!
Serves 6
