Sunday, March 4, 2012

Herb Crusted Tenderloin

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! 

Herb Tenderloins

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.


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