Herb-Crusted Beef Tenderloin for Two
By Ashley MoorePublished on October 8, 2015
Time
50 minutes
Yield
Serves 2
Ingredients
1 ounce Parmesan cheese, grated (½ cup)¼ cup chopped fresh parsley ¼ cup olive oil 2 garlic cloves, minced1 teaspoon chopped fresh thyme ¼ teaspoon table salt ¼ teaspoon black pepper 12 - 16 ounces filets mignons (2 fillets, 6- to 8-ounces each), center-cut, 1 ½ to 2 inches thick, trimmed¼ cup panko bread crumbs
Before You Begin
Tie butcher’s twine around the exterior of the steaks to keep them intact while cooking. Remove the twine before serving.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Process Parmesan, parsley, 3 tablespoons oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth paste forms, about 10 seconds, scraping down bowl as needed; set aside.
- Pat steaks dry with paper towels and season with salt and pepper. Tie butcher’s twine around middle of steaks. Heat remaining 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Cook steaks until well browned on both sides, about 3 minutes per side. Transfer steaks to prepared rack. Spread 2 tablespoons herb paste on top of each steak, then top each with 2 tablespoons panko, pressing gently to adhere.
- Roast until meat registers 120 to 125 degrees (for medium-rare), 14 to 16 minutes, rotating sheet halfway through cooking. Let steaks cool on wire rack for 5 minutes. Remove twine and serve.
Time
50 minutesYield
Serves 2Ingredients
1 ounce Parmesan cheese, grated (½ cup)
¼ cup chopped fresh parsley
¼ cup olive oil
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
¼ teaspoon table salt
¼ teaspoon black pepper
12 - 16 ounces filets mignons (2 fillets, 6- to 8-ounces each), center-cut, 1 ½ to 2 inches thick, trimmed
¼ cup panko bread crumbs
Test Kitchen Techniques
Ingredients
1 ounce Parmesan cheese, grated (½ cup)
¼ cup chopped fresh parsley
¼ cup olive oil
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
¼ teaspoon table salt
¼ teaspoon black pepper
12 - 16 ounces filets mignons (2 fillets, 6- to 8-ounces each), center-cut, 1 ½ to 2 inches thick, trimmed
¼ cup panko bread crumbs
Test Kitchen Techniques
Ingredients
1 ounce Parmesan cheese, grated (½ cup)
¼ cup chopped fresh parsley
¼ cup olive oil
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
¼ teaspoon table salt
¼ teaspoon black pepper
12 - 16 ounces filets mignons (2 fillets, 6- to 8-ounces each), center-cut, 1 ½ to 2 inches thick, trimmed
¼ cup panko bread crumbs
Test Kitchen Techniques
Why This Recipe Works
The average beef tenderloin serves 10 to 12, so for this meal, we started with the test kitchen’s winning recipe for Herb-Crusted Beef Tenderloin and downsized it. We first seared two (6- to 8-ounce) center-cut filets mignons in a skillet to create a crispy exterior and then topped each filet with a panko-herb-Parmesan mixture, transferring them to a wire rack set inside a rimmed baking sheet to finish cooking in the oven to a perfect medium-rare.
Before You Begin
Tie butcher’s twine around the exterior of the steaks to keep them intact while cooking. Remove the twine before serving.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Process Parmesan, parsley, 3 tablespoons oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth paste forms, about 10 seconds, scraping down bowl as needed; set aside.
- Pat steaks dry with paper towels and season with salt and pepper. Tie butcher’s twine around middle of steaks. Heat remaining 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Cook steaks until well browned on both sides, about 3 minutes per side. Transfer steaks to prepared rack. Spread 2 tablespoons herb paste on top of each steak, then top each with 2 tablespoons panko, pressing gently to adhere.
- Roast until meat registers 120 to 125 degrees (for medium-rare), 14 to 16 minutes, rotating sheet halfway through cooking. Let steaks cool on wire rack for 5 minutes. Remove twine and serve.
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