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Credit: Time Inc. Studios

Recipe Summary

hands-on:
1 hr 15 mins
total:
1 hr
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the sugar, the salt, and the pepper.

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  • Set a wire cookie rack on top of a non-stick baking pan, place the tenderloin on the rack, and season evenly.

  • Snugly tie the tenderloin with the butcher’s twine every two inches, end to end.

  • Cover with plastic wrap and allow to sit at room temperature for one hour.

  • Meanwhile, in a food processor, combine the artisan bread, 3 tablespoons of the parsley, 1 tablespoon of the thyme, ½ cup of the Parmesan cheese, and 3 tablespoons of the extra-virgin olive oil and pulse until evenly chopped to make an herb coating. The bread should look like very small crumbs.

  • Using a spatula, transfer the herb coating to a small bowl and cover with plastic wrap.

  • In the food processor, combine ¼ cup of the parsley, 1 tablespoon of the thyme, ½ cup of the Parmesan cheese, 3 tablespoons of the extra-virgin olive oil, the garlic and the lemon zest and blend until the paste has a smooth consistency.

  • Using a spatula, transfer the paste into a second bowl, and cover with plastic wrap.

  • After the tenderloin has sat at room temperature for one hour, preheat the oven to 425° F.

  • Place the prepped tenderloin in the oven and roast for 15 minutes.

  • Remove the tenderloin from the oven, discard the twine, and, with a spatula, spread the paste evenly over the tenderloin. Then lower the oven heat to 400° F.

  • With your fingers, press the herb coating on top of the paste. Insert an oven-safe digital probe or meat thermometer into the middle of the tenderloin and roast until the internal temperature reads 125° F (for medium rare or medium).

  • Remove the tenderloin from the oven and let it cool for 30 minutes before serving. You can also serve the meat chilled: after the tenderloin cools at room temperature, wrap it with plastic wrap, and chill in the refrigerator.

  • Serve with a horseradish cream or a whole-grain mustard.

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