About
If an elegant meal is on the horizon for you, this truly is a splendid choice! Best-Ever Beef Tenderloin is an impeccable main dish for any special occasion. A juicy beef tenderloin is browned, generously topped with a toasty panko crust, baked until fork-tender, and served with a homemade cherry chutney for a one-of-kind classic. Make every meal elegant with the simple, yet stately, Best-Ever Beef Tenderloin. It will make every meal the best meal ever!
Ingredients
- For the tenderloin:
- 1 (4-5-pound) beef tenderloin, trimmed
- 3 teaspoons kosher salt, divided
- 3 tablespoons olive oil, divided
- 3/4 cup panko breadcrumbs
- 3 cloves garlic, pressed
- 2 teaspoons coarsely ground black pepper, divided
- 1 1/4 cups kettle-cooked potato chips, crushed
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 bay leaf, crushed
- 1 egg white, lightly beaten
- 1 tablespoon Dijon mustard
- blue cheese crumbles, to taste, for serving
- For the optional cherry chutney:
- 2 tablespoons butter
- 1 1/2 cups red bell pepper, diced
- 1/4 cup green onions, finely sliced
- 1/2 cup dried cherries, coarsely chopped
- 3 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- 1 teaspoon fresh thyme, finely chopped
- salt, to taste
- black pepper, to taste
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Line a jelly roll baking dish with aluminum foil.
Step 3 -Season the beef tenderloin all over with 2 teaspoons of the salt, then let it stand at room temperature, about 30-45 minutes.
Step 4 -In a medium skillet over medium heat, add 1 tablespoon of the olive oil.
Step 5 -Add the panko breadcrumbs, the garlic, 1 teaspoon of the black pepper, and 1 teaspoon of the salt to the heated olive oil and sauté until it is deep golden-brown, about 2-3 minutes.
Step 6 -Transfer the skillet to a wire rack and let the breadcrumb mixture cool completely, about 10 minutes.
Step 7 -Add the crushed potato chips, the parsley, 1 tablespoon of the fresh thyme, the crushed bay leaf, and the beaten egg white to the cooled breadcrumbs mixture and stir to combine.
Step 8 -Pat the beef tenderloin dry with paper towels and sprinkle it all over with 1 teaspoon of the black pepper.
Step 9 -In a large roasting pan over medium-high heat, add the remaining olive oil.
Step 10 -Add the seasoned beef tenderloin to the heated olive oil and cook, stirring frequently, until it is browned on all sides, about 2-3 minutes per side.
Step 11 -Transfer the seared beef tenderloin to the prepared jelly roll pan and let it stand, about 10 minutes.
Step 12 -Spread the Dijon mustard over the seared beef tenderloin.
Step 13 -Evenly press the breadcrumb mixture onto the top and sides of the coated tenderloin.
Step 14 -Bake the coated tenderloin until the breadcrumb coating is crisp, and the meat reaches an internal temperature of 135 degrees F for medium-rare, about 40-45 minutes.
Step 15 -Transfer the jelly roll pan to a wire rack and let the tenderloin stand, about 10 minutes.
Step 16 -While the tenderloin is resting, in a large skillet over medium heat, melt the butter.
Step 17 -Add the red bell peppers and the green onions to the skillet and cook, while stirring occasionally, about 12-15 minutes or until browned and tender.
Step 18 -Add the dried cherries, the balsamic vinegar, the brown sugar, and the remaining fresh thyme to the pepper-onion mixture. Cook, stirring often, about 2-5 minutes or until the chutney is slightly thickened.
Step 19 -Add the remaining salt and the remaining black pepper.
Step 20 -Carve the tenderloin into serving-sized slices.
Step 21 -Serve the tenderloin, topped with the blue cheese crumbles and the cherry chutney.
