Beef tenderloin with Parmesan crust

Total Time
45 min
10 min
25 min
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.


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


3 clove(s), minced


  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