Pistachio & Parmesan Herb Encrusted Beef Tenderloin

April 9, 2020

PISTACHIO & PARMESAN HERB ENCRUSTED BEEF TENDERLOIN

 

We must not let this unprecedented time keep us from celebrating Easter with our family and sharing a meal around the table. Whether you are celebrating in the same room or virtually with family, we can help you create a wonderful meal. This is a hearty main dish with delicate flavors that make this beef tenderloin sing “Let’s Eat.” The earthy flavor of the pistachios mixed with Garlic & Herb Olive Oil make a delicious crust while keeping the tenderloin juicy. Can't get your hand on beef tenderloin? Have no fear! Use the same crust on chicken or pork tenderloin. 

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Prep Time: 10 minutes - Cook Time: 30 minutes - Total Time: 40 minutes

Yield: 6-8 servings

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Ingredients:

- 1 small Beef Tenderloin (about 2 lbs)

- 2 Tbsp Mustard

- 1/2 cup Pistachios, shelled

- 1/2 cup Panko Bread Crumbs

- 1/4 cup fresh Parsley, minced

- 2 Tbsp Parmesan Asiago Dipper

- 1/2 cup Parmesan cheese,  grated 

- 2 tsp Roasted Garlic Sea Salt

- 4 Tbsp Garlic & Herb Olive Oil

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Instructions:

  1. Remove the tenderloin from the refrigerator, rub with the mustard, cover with plastic wrap, and allow to rest at room temperature for at least 1- 2 hours (to acclimate).

  2. Meanwhile in a food processor, pulse the pistachios into small bits. Add the panko, parsley, Parmesan Asiago Dipper, parmesan cheese, Roasted Garlic Sea Salt, and olive oil to create a rough chopped paste.

  3. Preheat oven to 400°F.

  4. Remove the tenderloin from the plastic wrap and place in an oven safe dish. Roast for 10 minutes.

  5. Remove from the oven and pack the pistachio herb mixture atop the tenderloin.

  6. Return the meat to the oven and cook another 20-25 minutes, until the internal temperature reaches 125°F (for medium-rare).

  7. Allow the meat to rest, tented with foil, for 15 minutes before cutting into ½ inch thick slices. Enjoy!

  8. For chicken, use 3-4 chicken breast and prepare the meat in the same manner. Preheat the oven to 350 °F.  Pack the pistachio herb mixture on each chicken breast. Place in the preheated oven and cook until internal temperature of a thick portion reaches 165 °F (approximately 25 to 20 minutes).

  9. For pork loin, prepare the meat in the same manner. Preheat the oven to 375 F.  Remove the tenderloin from the plastic wrap and place in an oven safe dish. Roast for 15 minutes.  Remove from the oven and pack the pistachio herb mixture atop the tenderloin.  Return the meat to the oven and cook until internal temperature of a thick portion reaches 145  °F (approximately another 15 to 25 minutes).

 

 

 

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