Ingredients:
- Beef Tenderloin Roast, 2-3 pounds (900g - 1.4kg), trimmed of silver skin
- Olive Oil, 2 tablespoons (30 ml)
- Fresh Rosemary, 2 tablespoons (roughly chopped)
- Fresh Thyme, 2 tablespoons (roughly chopped)
- Garlic, 4 cloves, minced
- Dijon Mustard, 2 tablespoons (30 ml)
- Salt, 1 teaspoon (5 g), plus more to taste
- Black Pepper, 1 teaspoon (5 g), plus more to taste
- Beef Broth or Red Wine, ½ cup (120 ml) (for deglazing pan, optional)
- Panko Breadcrumbs, 1 cup (85g)
- Fresh Parsley, ¼ cup (lightly packed, chopped)
- Grated Parmesan Cheese, ¼ cup (25g)
- Melted Unsalted Butter, 2 tablespoons (30 ml)
Instructions:
- Trim the silver skin from the tenderloin. Pat the roast dry with paper towels.
- In a small bowl, combine olive oil, rosemary, thyme, minced garlic, Dijon mustard, salt, and pepper.
- Rub the herb paste all over the tenderloin, ensuring it’s evenly coated. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 hours.
- In a separate bowl, combine panko breadcrumbs, parsley, parmesan cheese, and melted butter. Mix until evenly moistened.
- Preheat oven to 450°F (230°C).
- Place the marinated tenderloin in a roasting pan. Sear for 10 minutes, then reduce the heat to 325°F (160°C).
- Roast for another 20-30 minutes, or until the internal temperature reaches: Rare: 125-130°F (52-54°C); Medium-Rare: 130-135°F (54-57°C) (Recommended); Medium: 135-140°F (57-60°C). Insert thermometer into the thickest part of the roast, avoiding bone.
- In the last 10 minutes of cooking, gently press the panko mixture onto the top of the roast.
- Remove the roast from the oven and let it rest for at least 10 minutes before slicing. This is crucial for locking in the juices!
- While the roast rests, deglaze the roasting pan with beef broth or red wine over medium heat, scraping up any browned bits. Simmer for a few minutes to create a quick pan sauce.
- Slice the tenderloin thinly and serve immediately. Drizzle with pan sauce (if made).