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.
What a fantastic meal - simply delicious flavors and beautifully presented.ReplyDelete
Lovely and elegant Kate. My kind of meal.ReplyDelete
These do sound perfect for company along with the roasted squashed potatoes.ReplyDelete
Now if only I had seen this this morning and could have taken tenderloin out of the freezer. Happy new follower.ReplyDelete
oh my goodness how amazing does that look!ReplyDelete
A perfect recipe for this Montanan. I live in cattle ranch country and always love to see new beef recipes.ReplyDelete
This looks fabulous!ReplyDelete
I finally made these and they are divine! I will be posting it on my blog next week. Thanks!Delete
WOW - what a great recipe. I've got beef on the menu with MomChef's leek mashed potatoes and now I know exactly how I'm going to fix the beef! kate @ kateiscookingReplyDelete
that looks so good it has me drooling, Happy Holidays!ReplyDelete
This sounds and looks heavenly! Yum!ReplyDelete
I had to pin this because it look delish! Glad you picked it.ReplyDelete
Just my kind of meal Kate. The herbs are going crazy here in Florida. Have a wonderful Thanksgiving.ReplyDelete
Oh, the flavors of the herbs must have been magnificent in this meal. I may have to make this for dinner...thanks, Kate!ReplyDelete
That does look delicious, Kate. Sometimes there is nothing that will do it like a good steak and yours are cooked to perfection.ReplyDelete
Great choice! That is one of my favorite steak recipes!ReplyDelete
Sounds great and love that last pic where you can still see the green of the herbs! Happy Thanksgiving Week-enjoy:@)ReplyDelete
What a great recipe! Excellent choice and wonderful SRC post.ReplyDelete
I am so glad my dinner isn't too far off, your lovely photos are killing me! Great looking steak!ReplyDelete
Oh just look at that herb crust. Im drooling and I just finished dinner, but everything about this meal is right up my ally! Great choice for an SRC pick!ReplyDelete
What a delicious looking meal!ReplyDelete
That looks delicious! Can't wait to try it myself! Thanks for the inspiration!ReplyDelete
Check out the delicious muffins I made at www.o-kayleigh.blogspot.com
Forget the turkey, I'll have that, it looks wonderful!ReplyDelete
That tenderloin looks amazing! Wish it were still warm enough to grill here in D.C.! You have a lovely site. So glad to have found it through the SRC. And you also made a great choice from another great site! : )ReplyDelete
The herb crust just made my tummy rumble! Good job on this recipe! I really want to try this out soon.ReplyDelete
Excellent dish! The preparation is easy. The taste is simply fantastic! I will surely make this for the holidays. Thanks for sharing the recipe!ReplyDelete
Looks yummy. Don't you love SRC for discovering new food and friends???ReplyDelete