Beef Tenderloins with an Herb Crust
It is once again time for the Secret Recipe Club post. I enjoy having the opportunity to really explore a blog and select something to prepare that sounds delicious! This club offers just that opportunity. We are all assigned a blog to peruse, find a dish to prepare, prepare said dish and post. This month I met Amy at Amy's Cooking Adventures.
Amy explains that she was motivated to begin cooking when she had her first son. Suddenly it was very important what she fed her family. She started exploring resources to help her prepare healthy meals....thus began Amy's Cooking Adventures!
I found a recipe for Beef Tenderloins with an Herb Crust that sounded great and since I just happened to have two medallions in the freezer and herbs in the garden, it was easy for me to decide to prepare it!
I did change the cooking procedure as it was still warm outside rather than cook the tenderloins in a skillet, we selected to go to the barbecue. I was hesitant at first because I didn't want the herbs to fall off, but the herbs weren't lost to the coals...
Herb Tenderloins with an Herb Crust
adapted from Amy's Cooking Adventures
½ cup flat leaf parsley, finely chopped
2 tbsp fresh rosemary, finely chopped
1 ½ tbsp fresh thyme, finely chopped
1 ½ tsp coarse salt
1 tsp coarsely ground black pepper
4 beef tenderloins, cut ¾ inch thick (about 1 pound)
¼ cup extra virgin olive oil
In a shallow baking dish, thoroughly mix together the parsley, rosemary, thyme, salt, and pepper.
Using the palms of your hands,your fingertips gently flatten the beef tenderloins to about ½ inch thick. (I barely flattened the tenderloins.)
Coat the beef tenderloins by gently pressing them into the herb mixture on one side, and then the other.
Heat the olive oil in a large skillet over high heat. When the first wisp of smoke appears, use tongs to set the coated beef tenderloins into the pan in a single layer. Cook until darkly browned, about 3-5 minutes. Flip and cook on the other side, until deeply browned, another 2-3 minutes (or to desired doneness). (Mr. T and I elected to barbecue the tenderloins.)
Transfer cooked tenderloins to a warmed platter and rest for 5 minutes before serving.
We were thrilled with the meal! I prepared some roasted smashed potatoes and steamed some squash to accompany the tenderloins. I would make this again. It was delicious.
Take some time to peruse Amy's blog, you won't be disappointed.