Herb Crusted Tenderloin
Ingredients
1ea- Beef tenderloin
4 oz- fresh thyme
4 oz- fresh rosemary
8 oz- fresh parsley
¼ C- Shallot
¼ C- Garlic
¾ C- E.V.O.O
- Tools
Cutting board
Sharp filet knife
Food processor
Measuring utensils
Plastic wrap
Method
- Combine all herbs, garlic, shallot in the food processor and pulse. Do this slowly so you don’t heat up the herbs.
- Once pasty, turn the processor on and pour in the olive oil. Remove the mixture from the processor and refrigerate for a moment.
- If not done already, clean all of the connective tissue and fat off the tenderloin.
- Roll out a log sheet of plastic, completely cover the tenderloin in the herb mixture, wrap tightly and refrigerate overnight. The next day allow it sit unwrapped in the refrigerator until the herbs almost start to dry, an hour or more if you can.
- Remove from refrigerator and allow to come up to room temperature, season heavily with kosher salt and fresh cracked pepper and under the broiler.
- Broil on high turning as needed, three times usually. Once seared place on the middle rack and bake at 450 until the thickest part of the cut temps at 133 F. Allow ten minutes to rest, slice and enjoy.