Pistachio & Parmesan Herb Encrusted Beef Tenderloin
Pistachio & Parmesan Herb Encrusted Beef Tenderloin
Brie Thompson
6
15 minutes
50 minutes
This is the roast I want on the table when it is time to celebrate. A crunchy crust of pistachios, panko, and Parmesan gets big savory flavor from Parmesan Asiago Dipper, Garlic & Herb Infused Olive Oil, and Roasted Garlic Infused Sea Salt. Slice it thin and watch the table go quiet.
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Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
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
- 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 and rub with the mustard. Cover with plastic wrap and let sit at room temperature for about 1 hour.
- Meanwhile, pulse the pistachios in a food processor into small bits. Add the panko, parsley, Parmesan Asiago Dipper, Parmesan cheese, Roasted Garlic Infused Sea Salt, and Garlic & Herb Infused Olive Oil. Combine into a rough chopped paste.
- Preheat the oven to 400°F.
- Remove the tenderloin from the plastic wrap and place in an ovenproof dish. Roast for 10 minutes.
- Remove from the oven and pack the pistachio herb mixture onto the top of the tenderloin.
- Return the tenderloin to the oven and roast until the internal temperature reaches 125°F for medium-rare, 20 to 25 minutes.
- Let the tenderloin rest, tented with foil, for 15 minutes. Cut into slices ½ inch thick. Serve immediately.