Parmesan-Herb Crusted Beef Tenderloin
Pair with Archery Summit Estate Pinot Noir
Serves 10-12
2 3-pound center-cut beef tenderloin roasts, let stand at room temperature before preparing
2 tablespoons extra-virgin olive oil, plus additional for rubbing
Salt (truffle salt is ideal to toss in for extra flavor)
2 teaspoons coarsely cracked black pepper
2 cups fresh bread crumbs
1/2 cup freshly grated Parmesan cheese
1 clove garlic, finely chopped
1 tablespoon thyme, finely chopped
1 tablespoon flat-leaf parsley, coarsely chopped
2 cups dry red wine
2 cups veal stock or beef demi-glace (found in most specialty food stores)
4 tablespoons cold unsalted butter, cut into tablespoons
Preheat the oven to 425°F. Rub tenderloins all over with olive oil, and season with salt and pepper. Set tenderloins on a large, heavy-gauge rimmed baking sheet, allowing space between them, and roast in the upper third of your oven for 20 minutes.
In a medium bowl, mix the bread crumbs with the Parmesan, garlic, thyme and parsley. Blend 2 tablespoons of olive oil, and season the crumb mixture with salt and pepper.
Carefully pack the bread crumbs on top of each tenderloin. Lower the oven temp to 400°F and roast the meat for another 20 minutes, or until a thermometer inserted into the thickest portion of the tenderloins reads 130°F for medium rare. Transfer the tenderloins to a carving board and allow to rest for 15 minutes.
Meanwhile, set the baking sheet over the two burners. Add the wine and bring to a simmer over moderately high heat. Strain the wine into a medium saucepan and simmer over high heat until reduced to 1/2 cup. Whisk in the veal stock or beef demi-glace and bring to a boil; simmer for 3 minutes. Remove from 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.
To serve, gently carve into 1/2–inch thick slices and serve, allowing the red wine sauce to act as an accoutrement.
Share this recipe with a friend