Herb Crusted Beef Tenderloin

  • 1 2-3 lb beef tenderloin, whole (you may also use a pork loin for this recipe)
  • 2 cups fresh parsley leaves
  • 1 Tbsp fresh thyme
  • 2 Tbsp fresh rosemary
  • 3 cloves garlic
  • ¼ cup + 1 Tbsp grated parmesan cheese
  • 3 Tbsp olive oil, divided
  • ¾ cup Panko bread crumbs
  • 2 small shallots, finely diced
  • Kosher salt and fresh cracked black pepper
  • Butcher’s twine

Preheat oven to 350. Using a sharp knife, make a slit into the side of the roast, cutting lengthwise, almost all the way through to the other side. Now the tenderloin should lie flat like an open book. In a food processor, combine the herbs, garlic, ¼ cup parmesan cheese and 2 of the 3 Tbsp of olive oil. Pulse until mixture becomes a paste. In a separate bowl, combine the panko, chopped shallots, and remaining parmesan and olive oil. Mix together until the panko is evenly coated with the oil. Spread half of the herb paste on the open side of the tenderloin. Fold tenderloin closed. Using 3-4 pieces of twine, tie the tenderloin back together (this will help it hold its shape in the oven). Season the beef 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 entire tenderloin on a baking sheet and place in oven for about 30-40 minutes or until an instant read thermometer reads 120 degrees (this is medium rare, allow 5 minutes or 10 degrees for each additional doneness temp). Let roast rest for 10 minutes out of the oven before slicing and serving.

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