I rarely cook tenderloin, just because of the high prices. However, when I saw this recipe at A Spoonful of Thyme, it looked too good to resist. I put it on my menu plan and went shopping. It just so happened that my store had tenderloins on sale too! So we had a guilt-free, divine dinner!
½ cup flat leaf parsley, finely chopped
2 Tb fresh rosemary, finely chopped
1 ½ Tb fresh thyme, finely chopped
1 ½ teas coarse salt
1 teas coarsely ground black pepper
4 beef tenderloins, cut ¾ inch thick (about 1 pound)
¼ cup extra virgin olive oil
In a shallow baking dish, thoroughly mix together the parsley, rosemary, thyme, salt, and pepper.
Using the palms of your hands, and your fingertips, gently flatten the beef tenderloins to about ½ inch thick.
Coat the beef tenderloins by gently pressing them into the herb mixture on one side, and then the other.
Heat the olive oil in a large skillet over high heat. When the first wisp of smoke appears, use tongs to set the coated beef tenderloins into the pan in a single layer. Cook until darkly browned, about 3-5 minutes. Flip and cook on the other side, until deeply browned, another 2-3 minutes (or to desired doneness).
Transfer cooked tenderloins to a warmed platter and rest for 5 minutes before serving.