If an elegant meal is on the horizon for you, this truly is a splendid choice! Best-Ever Beef Tenderloin is an impeccable main dish for any special occasion. A juicy beef tenderloin is browned, generously topped with a toasty panko crust, baked until fork-tender, and served with a homemade cherry chutney for a one-of-kind classic. Make every meal elegant with the simple, yet stately, Best-Ever Beef Tenderloin. It will make every meal the best meal ever!
Ingredients
For the tenderloin:
- 1 (4-5-pound) beef tenderloin, trimmed
- 3 teaspoons kosher salt, divided
- 3 tablespoons olive oil, divided
- 3/4 cup panko breadcrumbs
- 3 cloves garlic, pressed
- 2 teaspoons coarsely ground black pepper, divided
- 1 1/4 cups kettle-cooked potato chips, crushed
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 bay leaf, crushed
- 1 egg white, lightly beaten
- 1 tablespoon Dijon mustard
- blue cheese crumbles, to taste, for serving
For the optional cherry chutney:
- 2 tablespoons butter
- 1 1/2 cups red bell pepper, diced
- 1/4 cup green onions, finely sliced
- 1/2 cup dried cherries, coarsely chopped
- 3 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- 1 teaspoon fresh thyme, finely chopped
- salt, to taste
- black pepper, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a jelly roll baking dish with aluminum foil.
Step 3 –Season the beef tenderloin all over with 2 teaspoons of the salt, then let it stand at room temperature, about 30-45 minutes.
Step 4 –In a medium skillet over medium heat, add 1 tablespoon of the olive oil.
Step 5 –Add the panko breadcrumbs, the garlic, 1 teaspoon of the black pepper, and 1 teaspoon of the salt to the heated olive oil and sauté until it is deep golden-brown, about 2-3 minutes.
Step 6 –Transfer the skillet to a wire rack and let the breadcrumb mixture cool completely, about 10 minutes.
Step 7 –Add the crushed potato chips, the parsley, 1 tablespoon of the fresh thyme, the crushed bay leaf, and the beaten egg white to the cooled breadcrumbs mixture and stir to combine.
Step 8 –Pat the beef tenderloin dry with paper towels and sprinkle it all over with 1 teaspoon of the black pepper.
Step 9 –In a large roasting pan over medium-high heat, add the remaining olive oil.
Step 10 –Add the seasoned beef tenderloin to the heated olive oil and cook, stirring frequently, until it is browned on all sides, about 2-3 minutes per side.
Step 11 –Transfer the seared beef tenderloin to the prepared jelly roll pan and let it stand, about 10 minutes.
Step 12 –Spread the Dijon mustard over the seared beef tenderloin.
Step 13 –Evenly press the breadcrumb mixture onto the top and sides of the coated tenderloin.
Step 14 –Bake the coated tenderloin until the breadcrumb coating is crisp, and the meat reaches an internal temperature of 135 degrees F for medium-rare, about 40-45 minutes.
Step 15 –Transfer the jelly roll pan to a wire rack and let the tenderloin stand, about 10 minutes.
Step 16 –While the tenderloin is resting, in a large skillet over medium heat, melt the butter.
Step 17 –Add the red bell peppers and the green onions to the skillet and cook, while stirring occasionally, about 12-15 minutes or until browned and tender.
Step 18 –Add the dried cherries, the balsamic vinegar, the brown sugar, and the remaining fresh thyme to the pepper-onion mixture. Cook, stirring often, about 2-5 minutes or until the chutney is slightly thickened.
Step 19 –Add the remaining salt and the remaining black pepper.
Step 20 –Carve the tenderloin into serving-sized slices.
Step 21 –Serve the tenderloin, topped with the blue cheese crumbles and the cherry chutney.
