A little expensive, since a large piece of tenderloin will be needed. For a large cocktail party this can be served room temp or cold with slices of toast or baguette.
Ingredients needed:
Whole denuded tenderloin, or smaller depending on amount of guests.
Denuded means, the silver skin and fat has been trimmed off.
Kosher salt
Coarse ground black pepper
Grainy dijon mustard
Panko bread crumbs (2 cups)
Chopped fresh oregano (1/2 cup)
Chopped fresh thyme (1/2 cup)
Chopped fresh basil (1/2 cup)
Method:
Season the whole tenderloin with kosher salt and black pepper liberally and let sit for 5-10mins.
Preheat a non reactive large sautee pan or cast iron skillet.
Once smoky, turn down the heat to medium and sear tenderloin until caramelized on all sides to seal all the juices.
Let cool. Spread Grainy dijon mustard all over the tenderloin.
Preheat oven to 450F.....once there turn down to 350.
Mix all herb ingredients and bread crumbs.
Cover the tenderloin with herb mixture and let sit for 15-20 minutes and let the herb and bread crumbs soak
Roast tenderloin in a large roasting pan on the middle rack of the oven for about 20 minutes.
Turn the roasting pan and cook again for another 15-20 minutes.
For medium rare in the middle internal temp should be 140F.
Let tenderloin rest for a good 20-30 mins before carving/slicing.
The tips of the tenderloin should medium well/well done and the center part pink.
Serve with bearnaise sauce or a red wine deglaze sauce.
For sauce, after tenderloin has been taken out of the pan, put the pan back into the oven for 15-20 mins to reheat the pan and let the fond (crusty leftovers on the bottom of the pan).
Once hot, deglaze pan with a bottle of red wine and put back into oven to bring to a boil.
Drop in a tablespoon of butter to thicken.
Serve as sauce.
Bearnaise sauce............another story...............
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