Pistachio & Parmesan Herb Encrusted Beef Tenderloin
Pistachio and Parmesan Herb Encrusted Beef Tenderloin
Bold, nutty, and downright delicious! This beef tenderloin gets a crunchy, flavorful crust from pistachios, Parmesan, and Garlic & Herb Olive Oil locking in all the juicy goodness. Fancy enough for a feast, easy enough for a weeknight win!
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- Author
- Olivelle
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Servings
- 8
- Category
Ingredients
- 2 lb Beef Tenderloin
- 2 Tbsp Mustard
- ½ cup Pistachios, shelled
- ½ cup Panko Bread Crumbs
- ½ cup fresh Parsley, minced
- 2 Tbsp Parmesan Asiago Dipper & Seasoning
- ½ cup Parmesan cheese, grated
- 2 tsp Roasted Garlic Infused Sea Salt
- 4 Tbsp Garlic & Herb Infused Olive Oil
Directions
- Remove the tenderloin from the refrigerator, rub with the mustard, cover with plastic wrap, and allow to rest at room temperature for at least 1- 2 hours (to acclimate).
- Meanwhile in a food processor, pulse the pistachios into small bits. Add the panko, parsley, Parmesan Asiago Dipper, parmesan cheese, Roasted Garlic Sea Salt, and olive oil to create a rough chopped paste.
- Preheat oven to 400°F.
- Remove the tenderloin from the plastic wrap and place in an oven safe dish. Roast for 10 minutes.
- Remove from the oven and pack the pistachio herb mixture atop the tenderloin.
- Return the meat to the oven and cook another 20-25 minutes, until the internal temperature reaches 125°F (for medium-rare).
- Allow the meat to rest, tented with foil, for 15 minutes before cutting into ½ inch thick slices. Enjoy!