Parmesan and Herb-Crusted Beef Tenderloin
- ACTIVE: 40 MIN
- TOTAL TIME:
- SERVINGS: 12 to 14 servings
This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anchovies, which add a nice pungent accent to the rich meat. The roast beef is served with a simple, flavorful red wine sauce.
- Two 3-pound center-cut beef tenderloin roasts, at room temperature
- 2 tablespoons extra-virgin olive oil, plus more for rubbing
- 2 teaspoons coarsely cracked black peppercorns
- 2 cups fresh bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 3 anchovy fillets, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped thyme
- 1 tablespoon coarsely chopped flat-leaf parsley
- Freshly ground black pepper
- 2 cups dry red wine
- 2 cups veal demiglace (see Note)
- 4 tablespoons cold unsalted butter, cut into tablespoons
- 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.
- 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.
- 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.
- 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.
- Using a gentle sawing motion, carve the beef tenderloins into 1/2-inch-thick slices and serve, passing the remaining sauce at the table.
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.