Herb-and-Potato Chip-Crusted Beef Tenderloin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Herb-and-Potato Chip-Crusted Beef Tenderloin gets added crunch with a flavorful coating of fresh herbs, panko breadcrumbs, and kettle-cooked potato chips. Ingredients:
1 (4- to 5-lb.) beef tenderloin, trimmed |
3 teaspoons kosher salt, divided |
3/4 cup panko (japanese breadcrumbs) |
3 garlic cloves, pressed |
2 teaspoons coarsely ground pepper, divided |
3 tablespoons olive oil, divided |
1 1/4 cups crushed, plain kettle-cooked potato chips |
1/4 cup finely chopped fresh parsley |
1 tablespoon finely chopped fresh thyme |
1 bay leaf, crushed |
1 egg white, lightly beaten |
1 tablespoon dijon mustard |
garnish: fresh sage |
Directions:
1. Preheat oven to 400°. Sprinkle tenderloin with 2 tsp. salt. Let stand 30 to 45 minutes.
2. Meanwhile, sauté panko, garlic, 1 tsp. pepper, and remaining 1 tsp. salt in 1 Tbsp. hot oil in a skillet over medium heat 2 to 3 minutes or until deep golden brown. Let cool completely (about 10 minutes). Stir in potato chips and next 4 ingredients.
3. Pat tenderloin dry with paper towels, and sprinkle with remaining 1 tsp. pepper. Brown beef in remaining 2 Tbsp. hot oil in a roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Transfer tenderloin to a wire rack in an aluminum foil-lined jelly-roll pan. Let stand 10 minutes.
4. Spread mustard over tenderloin. Press panko mixture onto top and sides.
5. Bake at 400° for 40 to 45 minutes or until coating is crisp and a meat thermometer inserted into thickest portion registers 130° (rare). Let stand 10 minutes. Garnish, if desired.
6. Note: For medium-rare, cook tenderloin to 135°; for medium, cook to 150°.
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