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Parmesan and Herb-Crusted Beef Tenderloin
by Emily C.
Prep time: 40 minutes
Cook time: 1 hours 5 minutes
Total time: 1 hours 45 minutes
Yield: 12
servings
Description:
This beef recipe is good for any occasion
Ingredients:
- 2 3lb center cut beef tenderloin roasts, at room temperature
- 2 tablespoons Extra virgin olive oil
- 2 teaspoons coarsely cut black peppercorns
- 2 cups fresh breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 3 anchovy filets, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped thyme
- 1 tablespoon coarsely chopped flat leaf parsley
- Salt and freshly ground pepper, To Taste
- 2 cups dry red wine
- 2 cups veal demiglace
- 4 tablespoons unsalted butter, cut into tablespoons
Steps:
- 1 Preheat oven to 425
- 2 Rub the tenderloins all over with olive oil and season with salt and cracked peppercorns. Set tenderloins on a large, heavy gauge rimmed baking sheet, allowing space between them. Roast in the upper third of the oven for 20 mins.
- 3 In medium bowl, mix the bread crumbs with the Parmesan, anchovies, garlic, thyme, and parsley. Blend in the 2 tablespoons of olive oil and season the crumbs with salt and pepper.
- 4 Carefully pack the bread crumbs on top of each tenderloin. Lower the oven temp to 400 and roast for about 20 minutes or until an instant read thermometer registers 130 degrees for medium rare. Once at desired temperature, transfer tenderloins to a carving board and let rest for 15 minutes.
- 5 Meanwhile, set the baking sheet over 2 burners. Add the wine and bring to a simmer over moderately high heat scraping any browned bits from the bottom.
- 6 Strain the wine into a medium saucepan and simmer over high heat until reduced to ½ cup.
- 7 Whisk in the veal demiglace and bring to a boil. Simmer for 3 minutes. Remove from the heat and let the sauce stand for 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season the sauce with salt and pepper.
- 8 Carve beef tenderloins into ½ inch thick slices and serve with wine sauce.
