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Herb-Crusted Beef Tenderloin

Serves 12-16

This recipe has been our families most requested dinner for birthdays , holidays or when I just want to make someone feel special. It is so delicious and so beautiful to serve, it will quickly become your favorite too.

Have your butcher trim and tie the ends to make it the same thickest to assure it will cook evenly. You can also do the salt and sugar the night before but bring the tenderloin to room temperature before you put it in the oven.

You don’t want to over cook this cut of meat so stay close and have a meat thermometer ready. Also you can make the horseradish sauce the night before if you prefer. I love to serve this with mashed potatoes or roasted potatoes and a seasonal vegetable.

Live, Love and Cook!

1 whole beef tenderloin (5-6 pounds) trimmed and patted dry

Kosher salt and pepper

2 tsp sugar

2 slices hearty white bread torn into pieces

1/2 cup chopped fresh parsley

2 tsp plus 2 tablespoons chopped fresh thyme

1 1/4 cups grated Parmesan cheese

6 tablespoons olive oil

4 garlic cloves

  1. Tuck tail of tenderloin under and tie roast. Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baked sheet and let stand at room temperature for 2 hours.

  2. Meanwhile, pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 tsp thyme, 1/2 cup Parmesan cheese and 2 tablespoons of oil until evenly combined. Wipeout food processor and process remaining 6 tablespoons thyme, 3/4 cup cheese, 4 tablespoons oil, and garlic until smooth past forms. Transfer herb paste to small bowl.

  3. Adjust oven rack to upper middle position and heat oven to 400 degrees. Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine. Coat tenderloin with herb paste followed bread-crumb topping. Roast until thickest part of meat registers about 130 degrees for med-rare and top is golden brown 20-25 minutes. Let roast rest for 30 minuets on wire rack. Transfer to cutting board and carve. Serve.

Horseradish Cream Sauce

Makes about 1 cup

1/2 cup sour cream

1/2 cup heavy cream

1/4 cup prepared horseradish, drained

2 tsp Dijon mustard

1 garlic clove, minced

1/4 tsp sugar

Miss all ingredients, including salt and pepper to taste, in bowl. Cover and let stand at room temperature for 1 to 1 1/2 hours to thicken.

This sauced can be refrigerated in an. Airtight container for up to 2 days.

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