Panko is the key to the crisp, golden crust surrounding this special occasion-worthy roasted beef tenderloin.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

95 Ratings
  • 5 star values: 14
  • 4 star values: 26
  • 3 star values: 36
  • 2 star values: 17
  • 1 star values: 2
Rating: 4 stars
kitchen twine , learned something new, I really like when you SLICE into the finished product. What how pink should the beef tenderloin look inside after slicing ?? Thank you. Also, the recipe threw me off for a second... asking for " 12 " lbs of meat....LOL