(adapted from Entertaining from Cook's Illustrated, Holiday 2009 issue)
Note: While the recipe is fairly simple to execute, it does take a lot
of time. You'll want to give yourself 3 1/2 to 4 hours, from start to
finish.
Ingredients
1 small beef tenderloin, tied with twine (about 1 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
2 medium garlic cloves, minced
Preparation
In a small bowl, combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and sugar. Rub mixture all over tenderloin. Place tenderloin on a wire rack set inside a sheet pan. Let stand at room temperature for 2 hours. (This part made me really nervous, but if Cook's Illustrated says it's okay, I figured it must be okay.)
Toward the end of the 2 hours, pulse bread in food processor until fine crumbs form. Place crumbs in medium bowl and add 1 tablespoon parsley, 1 teaspoon thyme, 1/4 cup Parmesan, and 1 tablespoon olive oil. Mix well.
Clean food processor bowl and process remaining 3 tablespoons parsley, 1 tablespoon thyme, 1/4 cup Parmesan, 2 tablespoons olive oil, and garlic until smooth paste forms. Transfer to a small bowl.
Preheat oven to 400 degrees. Roast tenderloin for 20 minutes, then remove from oven and cut and discard twine.
Using a rubber spatula, spread the herb paste over top and sides of tenderloin.
Press the bread-crumb topping over the herb paste.
If using oven probe, insert into meat and set oven to alert you when the meat has reached 130 degrees (otherwise check meat with a meat thermometer until it reaches 130 degrees). The meat should be cooked to medium rare and the topping will be golden brown. This should take 20 to 25 minutes.
Remove roast from oven, and let rest for 30 minutes.
Transfer meat to cutting board, and cut into 1/2-inch-thick slices.
Note: While the recipe is fairly simple to execute, it does take a lot
of time. You'll want to give yourself 3 1/2 to 4 hours, from start to
finish.Ingredients
1 small beef tenderloin, tied with twine (about 1 1/2 pounds)
Kosher salt and black pepper
1 teaspoon sugar
1 slice of white sandwich bread, torn into pieces
1/4 cup minced fresh parsley
1 teaspoon plus 1 tablespoon minced fresh thyme
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
2 medium garlic cloves, minced
Preparation
In a small bowl, combine 1/2 tablespoon salt, 1/2 tablespoon pepper, and sugar. Rub mixture all over tenderloin. Place tenderloin on a wire rack set inside a sheet pan. Let stand at room temperature for 2 hours. (This part made me really nervous, but if Cook's Illustrated says it's okay, I figured it must be okay.)
Toward the end of the 2 hours, pulse bread in food processor until fine crumbs form. Place crumbs in medium bowl and add 1 tablespoon parsley, 1 teaspoon thyme, 1/4 cup Parmesan, and 1 tablespoon olive oil. Mix well.
Clean food processor bowl and process remaining 3 tablespoons parsley, 1 tablespoon thyme, 1/4 cup Parmesan, 2 tablespoons olive oil, and garlic until smooth paste forms. Transfer to a small bowl.
Preheat oven to 400 degrees. Roast tenderloin for 20 minutes, then remove from oven and cut and discard twine.
Using a rubber spatula, spread the herb paste over top and sides of tenderloin.
Press the bread-crumb topping over the herb paste.
If using oven probe, insert into meat and set oven to alert you when the meat has reached 130 degrees (otherwise check meat with a meat thermometer until it reaches 130 degrees). The meat should be cooked to medium rare and the topping will be golden brown. This should take 20 to 25 minutes.
Remove roast from oven, and let rest for 30 minutes.
Transfer meat to cutting board, and cut into 1/2-inch-thick slices.
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