Cooking is my passion. So when dinner time arrives, it is play time. Most of the time I have an idea of what I want to fix ( as far as what I WANT). But it is a challenge to cook for the rest of my gang. They like repetition and are very traditional in their taste. After perusing through the meat selection in search what to prepare for my family, I saw that end piece tenderloin and decided this would be my family dinner. I usually sauté filet mignon and cook tenderloins in the oven. When cooking a beef tenderloin in the oven you want to make sure to either marinade the meat well before cooking it or coat it with something if you are not going to sauté it. Today I chose the latter one. It is faster, leaner and much easier way to prepare the meat.
Ingredients for 2-3: 1 small end piece of tenderloin ( about 1lb.) 1/4 cup of bread crumbs, 1 tbsp of garlic\ parsley mix, 1/4 tsp of salt, 1/8 tsp of ground pepper, 2 tbsp of very finely chopped parsley, Dijon mustard.
In a bowl mix all the ingredients mentioned above except for the mustard and the beef. Set aside.
Place the tenderloin on a large plate and with a knife or a spatula coat the salmon entirely with the mustard. Then empty part of the bread crumb mixture on one side of the plate and roll the tenderloin in it. You may help by pressing the crumbs onto the tenderloins with your hands.
Place the tenderloin on a large flexipan and cook in the oven at 450 for 20 minutes for rare ( or more depending on your meat temperature preferences). When the meat is cooked to your satisfaction, remove it from the oven and let it stand for 5 minutes so that it will reabsorb all the juices.
I served my beef with rosemary infused potatoes.
Ingredients: 8 small russet potatoes peeled and diced, 1 1/2 cup of either milk, cream or broth, 2 tbsp of fresh rosemary, salt and pepper.
In a small saucepan place the milk or the other liquid you chose to cook with the rosemary. Bring it to boil. When it is boiling, lower the temperature and let it simmer do that the rosemary will fragrant the cream or broth. Meanwhile place the potatoes in the large round mold, cover the mold with the octagonal silpat and microwave them for 8 minutes. Remove the potatoes from the microwave and purée the potatoes. Drain the rosemary from the liquid you are using and slowly add it to the puree potatoes. Season with salt and pepper.
I also serve fresh steamed vegetables ( bag of broccoli, cauliflower and carrots) that I microwave in my round mold for 5 minutes.
To plate, place a slice of that tenderloin on the plate with some potatoes and fresh steamed vegetables. Et voila!!!
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Reblogged this on Cecile's Cuisine.
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