Parmesan and Herb-Crusted Beef Tenderloin
This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anchovies, which add a nice pungent accent to the rich meat. The roast beef is served with a simple, flavorful red wine sauce.Plus:Beef Recipes & Cooking Tips
December 2006
Gallery
Credit: © Ryan Robert Miller
Recipe Summary
Ingredients
Directions
Make Ahead
The herbed bread crumbs can be refrigerated overnight. Let the bread crumbs return to room temperature before proceeding.
Notes
Veal demiglace is available at specialty food stores and from D'Artagnan (dartagnan.comor 800-327-8246).
Suggested Pairing
There aren't many reds powerful enough to match this super-rich beef, but look for a supple Cabernet Sauvignon or blend of Cabernet Franc and Merlot.