Name: The Farfalle Bistro and Farfalle Dollies Catering and Confections LLCs Parmesan Crusted Beef Tenderloin Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 lb beef tenderloin (trimmed, center-cut); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 2 tbs unsalted butter; 2 cloves garlic cloves (minced); 1 tsp fresh rosemary (finely chopped); 1 tbs Dijon mustard; 3 tbs grated Parmesan cheese; 1 tbs panko breadcrumbs; 2 lb Yukon Gold potatoes (peeled, cut into 1–1.5 inch chunks); 6 cloves garlic cloves (whole, unpeeled); 4 tbs unsalted butter; 1 cup whole milk; 2 tbs sour cream; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs chives (finely chopped, optional)

Method

Parmesan Crusted Beef Tenderloin

1
Bring to room temperature
Remove beef tenderloin from refrigerator 30–45 minutes before cooking to come to near room temperature; pat dry with paper towels.
2
Preheat and season
Preheat oven to 425°F (220°C). Season the tenderloin all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing lightly so salt adheres.
3
Sear the tenderloin
Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When oil is shimmering, sear the tenderloin on all sides (including ends), about 2–3 minutes per side, until a deep golden-brown crust forms. Use tongs to roll evenly. Transfer skillet to a clean plate briefly.
4
Prepare Parmesan crust
In a small bowl combine 2 tbs melted unsalted butter (melt in microwave or small pan), 2 minced garlic cloves, 1 tsp finely chopped fresh rosemary, 1 tbs Dijon mustard, 3 tbs grated Parmesan cheese and 1 tbs panko breadcrumbs. Stir to make a paste.
5
Apply crust and roast
Brush the mustard-Parmesan mixture evenly over the top and sides of the seared tenderloin. Return the tenderloin to the ovenproof skillet (seared side down). Roast in the preheated 425°F oven until internal temperature reaches 125°F (51.5°C) for medium-rare, about 12–18 minutes depending on thickness. Use an instant-read thermometer in center to check.
6
Rest and slice
Remove tenderloin from oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes (temperature will rise about 5°F while resting). Slice into medallions and serve warm.

Garlic Roasted Mashed Potatoes

7
Roast garlic while potatoes cook
Preheat oven to 425°F (220°C) (can be done concurrently with tenderloin). Place 6 whole unpeeled garlic cloves on a small piece of foil, drizzle with 1 tsp olive oil (from pantry) and sprinkle a pinch of salt, wrap into a loose packet. Roast in oven for 20–25 minutes until soft and caramelized while you cook potatoes. (If oven is already hot for tenderloin, place packet on a separate rack.)
8
Cook potatoes
Place 2 lb peeled, chunked Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.
9
Prepare milk and butter
While potatoes cook, warm 1 cup whole milk and 4 tbs unsalted butter together in a small saucepan over low heat until butter melts and mixture is warm (do not boil). This keeps mashed potatoes fluffy.
10
Mash with roasted garlic
Drain potatoes and return to the hot pot over very low heat for 1 minute to steam-dry excess moisture. Squeeze roasted garlic cloves out of their skins and mash with a fork. Add roasted garlic, warm milk-butter mixture, 2 tbs sour cream, 1 tsp kosher salt and 1 tsp freshly ground black pepper to the potatoes. Mash with a potato masher or use a ricer for smoother texture until desired consistency; adjust seasoning to taste.
11
Finish and garnish
If mash is too thick, stir in additional warmed milk, 1 tbsp at a time, until desired creaminess. Spoon mashed potatoes into a serving bowl and sprinkle 1 tbs finely chopped chives on top if using. Keep warm until ready to plate alongside sliced beef tenderloin.

Parmesan Crusted Beef Tenderloin Recipe

Ingredients