HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS

Herb-Crusted Beef Tenderloin Medallions image

I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.

Provided by MamaCass

Categories Beef Tenderloin

Time 1h5m

Yield 8

Number Of Ingredients 12

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Ingredients

½ cup dry bread crumbs
½ cup extra-virgin olive oil
¼ cup Worcestershire sauce
1 large shallot, minced
4 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons Dijon mustard
2 teaspoons ground black pepper
1 (2 pound) beef tenderloin
salt and ground black pepper to taste

Steps:

Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
Remove from the oven and let rest for about 10 minutes before slicing into medallions.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g