We have just the recipe for Kelli Drury of Colorado Springs, Colorado, who wants a melt-in-your-mouth delicious beef tenderloin for Christmas dinner. Herb-and-Potato Chip-Crusted Beef Tenderloin has a crunchy, flavorful crust that helps keep the meat moist and tender. Serve it straight up, or with sweet, tangy Cherry Chutney and crumbled blue cheese for a lavish holiday entrée.
Herb-and-Potato Chip-Crusted Beef Tenderloin
Makes 6 to 8 servings
Hands-on time: 40 min.; Total time: 2 hr., 20 min.
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
11/4 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
Cherry Chutney (optional)
Blue cheese crumbles (optional)
Garnish: fresh sage
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. Serve, if desired, with Cherry Chutney and blue cheese crumbles. Garnish, if desired.
Note: For medium-rare, cook tenderloin to 135°; for medium, cook to 150°.
2 tablespoons butter
11/2 cups diced red bell pepper
1/4 cup thinly sliced green onions
1/2 cup coarsely chopped dried cherries
3 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 teaspoon finely chopped thyme
Salt and pepper to taste
Melt butter in a large skillet over medium heat. Stir in bell pepper and green onions; cook, stirring occasionally, 12 to 15 minutes or until browned and tender. Stir in cherries, balsamic vinegar, brown sugar, and thyme. Cook, stirring often, 2 to 5 minutes or until slightly thickened. Add salt and pepper to taste.
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