|Pesto Encrusted Beef Tenderloin|
Beef tenderloin is an excellent choice for a special dinner because it is elegant, tasty, and doesn't require constant supervision while cooking. You can brown the beef, get it prepared with the pesto coating, and set it aside until ready to cook. The cook time is relatively short as well. Don't worry if the beef is ready before you are ready to serve it. The beef tastes just as delicious served at room temperature.
Pesto Encrusted Beef TenderloinPrinter Friendly Recipe
- 1 2-3 pound beef tenderloin, trimmed and tied.
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 1/3 cup basil pesto
- 1 cup panko
Purchase a two-three pound trimmed and tied beef tenderloin. Pat the roast dry with a paper towel and sprinkle it generously with salt and pepper. Don't skimp on the salt and pepper. You want it to really cover all sides of the beef. Heat a tablespoon of oil in a heavy skillet on medium high heat. I like to use my cast Iron frying pan. When the pan is smoking hot, add the beef to the pan. Leave it for a minute or two and then turn the beef. Continue until all sides of your beef are browned.
|The Pesto Panko Crumbs|
Preheat the oven to 400 degrees F. Cook the beef for 20-30 minutes, until a thermometer registers your desired internal temperature. I like to remove my beef at 125 degrees F. Cover the beef with aluminum foil to rest for 10 minutes. Slice and serve with your favorite side dishes.
|Pesto Encrusted Beef Tenderloin Dinner|
Try pairing the beef tenderloin with asiago potatoes and fresh green beans. The asiago potatoes are packed with flavor and oh, so yummy. They are made with pesto, as well, so the flavor profile complements the beef. Fresh green beans are crisp, sweet, and look pretty on the plate.
Printable recipes for the pesto and asiago pesto potatoes are available by clicking their respective links.
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