Pistachio & Parmesan Herb Encrusted Beef Tenderloin
Pistachio and Parmesan Herb Encrusted Beef Tenderloin
Rated 3.5 stars by 30 users
Author:
Olivelle
Servings
8
Prep Time
10 minutes
Cook Time
30 minutes
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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Ingredients
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2 lb Beef Tenderloin
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2 Tbsp Mustard
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½ cup Pistachios, shelled
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½ cup Panko Bread Crumbs
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½ cup fresh Parsley, minced
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2 Tbsp Parmesan Asiago Dipper & Seasoning
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½ cup Parmesan cheese, grated
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2 tsp Roasted Garlic Infused Sea Salt
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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!