Tenderloin of Beef with Blue Cheese and Herb Crust
Elevate your dinner table with this gourmet-inspired Tenderloin of Beef with Blue Cheese and Herb Crust, a showstopping centerpiece that combines indulgent flavors with effortless elegance. Featuring a perfectly seared beef tenderloin coated in a savory crust of panko breadcrumbs, tangy blue cheese, and fresh herbs like parsley, rosemary, and thyme, this dish is rich in both taste and aroma. The Dijon mustard acts as the perfect adhesive for the crust, while a quick roast in the oven ensures the beef remains juicy and tender. Ideal for special occasions or an upscale dinner party, this recipe pairs beautifully with roasted vegetables or creamy mashed potatoes, creating a restaurant-quality experience right in your kitchen. Ready in just about an hour, this stunning main course is sure to impress!
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Recipe Information
Ingredients
- 1.5 pounds Beef tenderloin
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 0.5 cup Panko breadcrumbs
- 0.25 cup Blue cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme leaves
- 2 cloves Garlic, minced
- 2 tablespoons Butter, melted
- 1 tablespoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C) and prepare a roasting pan with a rack or line a baking sheet with foil.
Season the beef tenderloin with kosher salt and freshly ground black pepper on all sides.
In a large skillet, heat olive oil over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2-3 minutes per side. Remove from heat and set aside.
In a small bowl, mix together the panko breadcrumbs, crumbled blue cheese, fresh parsley, rosemary, thyme, minced garlic, and melted butter until combined.
Brush the top and sides of the seared tenderloin with Dijon mustard to help the crust adhere.
Press the blue cheese and herb mixture onto the tenderloin, ensuring an even coating.
Transfer the tenderloin to the prepared roasting pan and place it in the preheated oven.
Roast for about 25-30 minutes for medium-rare (internal temperature of 135°F/57°C) or adjust cooking time based on your desired level of doneness.
Remove from the oven and tent loosely with foil. Let the tenderloin rest for 10 minutes to allow the juices to redistribute.
Slice the beef tenderloin into thick medallions and serve immediately, pairing it with your favorite sides such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 733 mg | 244% | |
| Sodium | 4415 mg | 192% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.0 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 481 mg | 37% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2913 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
