Recipes Ingredients Meat & Poultry Beef Recipes Leek-Crusted Beef Tenderloin 3.3 (95) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 2, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 2 hrs 5 mins Servings: 6 Panko is the key to the crisp, golden crust surrounding this special occasion-worthy roasted beef tenderloin. Ingredients 1 2 ½-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) ¼ cup packed fresh flat-leaf parsley leaves, plus sprigs for garnish 1 ounce Parmesan, finely grated (⅓ cup) ½ cup panko breadcrumbs Directions 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. David Malosh Rate it Print