Beef tenderloin with Parmesan crust
2
Points®
Total time: 45 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This recipe a lovely change of pace from the usual platter of beef tenderloin. You will be amazed by how a creamy slather transforms the beef after it gets browned in a skillet. The mixture melds to the meat in with the heat of the oven, forming an amazingly flavorful crust. It makes for a pretty presentation too. This is definitely a dish for company. Steamed asparagus or blanched haricot verts sprinkled with lemon juice and dill would be a simple but elegant side to this superb roast. If you're lucky enough to have leftover beef, it makes the best sandwiches.
Ingredients
Uncooked lean tenderloin beef
1½ pound(s), in 1 piece, trimmed and tied
Table salt
¼ tsp
Black pepper
¼ tsp
Canola oil
¾ tsp
Grated Parmesan cheese
¼ cup(s)
Fresh parsley
¼ cup(s), finely chopped
Reduced calorie mayonnaise
1 Tbsp
Dijon mustard
1½ tsp
Garlic
3 clove(s), minced
Instructions
1
Preheat oven to 450°F. Position rack in top third of oven.
2
Sprinkle beef with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove beef from pan and set on cutting board.
3
Combine Parmesan, parsley, mayonnaise, mustard, and garlic in small bowl. Remove and discard string from tenderloin. Spread Parmesan mixture over top and sides of tenderloin; return to skillet. Transfer skillet to oven and roast until instant-read thermometer inserted into center of beef registers 145°F for medium, about 25 minutes. Transfer beef to cutting board and let stand 10 minutes. Cut into 8 slices.
4
Serving size: 2 slices beef
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