Herb Crusted Tenderloin

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:20:00
Total Time: 0:30:00
Serving Size: Serves 2 Ingredients
  • 2 Beef Tenderloin (8oz Each)
  • 1/4 Cups Breadcrumbs
  • 1 oz Butter (at room temperature)
  • 1 Garlic Cloves
  • 3 Sprigs Thyme (Leaves only)
  • 1 Handful Parsley
  • 1 Cups Pine Nuts
  • Salt and Pepper
  • Preheat your broiler to hi. In a food processor, mix together your breadcrumbs, butter, garlic, thyme, parsley, pine nuts, salt and pepper until completely incorporated. Lay out this crumble on a sheet of parchment paper.
  • Lay another sheet of parchment over it and roll it out with a rolling pin to about an 1/8-1/4 inch thickness.
  • Meanwhile, heat up a saute pan with some Canola Oil. Season your tenderloins with Salt and Pepper and sear your tenderloins on both sides on high heat until a nice crust has formed. Let the tenderloins rest on a rack for at least 5 minutes. Then cut out a perfect sized piece of your crust to lay on the top of each tenderloin. Press the crust into the loin. Place your tenderloins on a sheet pan, and put in the oven under the high broiler until the crust turns golden brown (about 3-4 minutes). Remove from oven.
  • To assemble: Lay down half of your sautéed spinach, top with celery root puree, and lay your tenderloin on top. Optional: add some Micro greens on top (as shown in the pictures).