Active Time
40 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 12 to 14 servings
© Ryan Robert Miller

How to Make It

Step 1    

Preheat the oven to 425°. Rub the tenderloins all over with olive oil and season with salt and the cracked peppercorns. Set the tenderloins on a large, heavy-gauge rimmed baking sheet, allowing space between them, and roast in the upper third of the oven for 20 minutes.

Step 2    

In a medium bowl, mix the bread crumbs with the Parmesan, anchovies, garlic, thyme and parsley. Blend in the 2 tablespoons of olive oil and season the crumbs with salt and pepper.

Step 3    

Carefully pack the bread crumbs on top of each tenderloin. Lower the oven temperature to 400° and roast the meat for about 20 minutes, or until an instant-read thermometer inserted in the center registers 130° for medium-rare. Using 2 long spatulas, transfer the tenderloins to a carving board and let rest for 15 minutes.

Step 4    

Meanwhile, set the baking sheet over 2 burners. Add the wine and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom. Strain the wine into a medium saucepan and simmer over high heat until reduced to 1/2 cup. Whisk in the veal demiglace and bring to a boil; simmer for 3 minutes. Remove from the heat and let the sauce stand for 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season the sauce with salt and pepper.

Step 5    

Using a gentle sawing motion, carve the beef tenderloins into 1/2-inch-thick slices and serve, passing the remaining sauce at the table.

Make Ahead

The herbed bread crumbs can be refrigerated overnight. Let the bread crumbs return to room temperature before proceeding.

Notes

Veal demiglace is available at specialty food stores and from D'Artagnan (dartagnan.com or 800-327-8246).

Suggested Pairing

There aren't many reds powerful enough to match this super-rich beef, but look for a supple Cabernet Sauvignon or blend of Cabernet Franc and Merlot.

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