Herb Crusted Beef Tenderloin

  • 1 beef tenderloin (4 to 5 lb)
  • Kosher salt to taste
  • Pepper to taste
  • 2 cups bread crumbs
  • ½ cup shredded parmesan cheese
  • 3 anchovies, chopped
  • 1 garlic clove, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh parsley, finely chopped
  • Ahuacatlan Natural
  • Ahuacatlan Onion
  • 2 cups red wine for cooking
  • 8 fl. oz. beef stock

In a baking rack, place the tenderloin. Coat the surface with Ahuacatlan Natural, add salt and pepper around it. Bake for 20 minutes at 450° F.

In a bowl mix together the bread crumbs, parmesan cheese, anchovies, garlic, thyme, and parsley. Add 2 tbs. of Ahuacatlan Natural, salt and pepper to taste.

When the meat is ready, remove from oven; add the herb mixture to coat it. Bake again at 400°F for 30 minutes.

Remove from the oven and let rest. Meanwhile, in a sauce pan, add the juices released from the meat, add red wine, 2 tbs. of Ahuacatlan Onion, and beef stock and simmer uncover. Reduce the sauce until thick.

Slice the meat, place on a place and place a few tablespoons of the sauce over the meat. Serve immediately.

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