Leek-Crusted Beef Tenderloin
Photography: David Malosh
Martha Stewart Living, December 2013
- Prep Time 20 minutes
- Total Time 2 hours 5 minutes
- Serves 6
- 1 2 1/2-pound beef tenderloin, tied with kitchen string
- 2 tablespoons extra-virgin olive oil, plus more for rubbing
- Coarse salt and freshly ground pepper
- 1 leek, white and pale-green parts only, washed well and chopped (about 1 cup)
- 1/4 cup packed fresh flat-leaf parsley leaves, plus sprigs for garnish
- 1 ounce Parmesan, finely grated (1/3 cup)
- 1/2 cup panko breadcrumbs
- Let beef tenderloin stand at room temperature 1 hour. Preheat oven to 425 degrees. Pat beef dry with paper towels; transfer to a parchment-lined rimmed baking sheet. Rub beef with oil and season all over with 1 tablespoon coarse salt and 1/4 teaspoon pepper. Roast 20 minutes.
- Meanwhile, pulse leek, parsley, and Parmesan in a food processor until finely chopped. Add oil and pulse until combined. Transfer to a bowl and stir in panko. Season with salt and pepper.
- Remove beef from oven; cut and remove string. Gently pack leek mixture on top and sides with a rubber spatula. (Don't worry if some falls off; it will become crisp and golden.) Return tenderloin to oven and continue to roast until crust is golden brown and a thermometer inserted into center reaches 130 degrees (for medium-rare), 15 to 20 minutes. Let rest 15 minutes before slicing. To serve, place on a serving platter and garnish with parsley sprigs.
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