- 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.