Herb-Crusted Beef Tenderloin

The new Christmas dinner favorite. Pricey? Yes, but an easy main dish that pleases all.

This recipe is excerpted from Holiday Entertaining from Cook’s Illustrated, 2009.

Prime rib used to be my holiday family dinner treat but since Christmas 2009 this herb-crusted beef tenderloin has become the family favorite. Compared to prime rib it’s easier to make, there is absolutely no waste, it plates well with all of the various side dishes served, and everyone at the table opts for a second slice.

Two hours before roasting coat your trimmed and tied tenderloin with a rub mixture of 1 tablespoon kosher salt, 1 tablespoon pepper and 2 teaspoons of sugar. This rub helps create a nice crust layer on the roast.

• 2 slices of white bread, torn and then turned into crumbs by pulsing in a food processor or blender
• 1/2 cup minced fresh parsley leaves
• 2 teaspoons plus 2 tablespoons minced fresh thyme leaves
• 2-1/2 ounces grated Parmesan cheese
• 6 tablespoons olive oil
• 4 medium garlic cloves. Depending on the freshness and flavor strength of your garlic you may choose to use less.

Mix bread crumbs, 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup Parmesan, and 2 tablespoons olive oil.

In a food processor create a pesto by blending 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cup Parmesan, 4 tablespoons oil, and garlic until a smooth paste forms.

Place oven rack in upper third of oven, pre-heat to 400 degrees. Roast tenderloin for 20 minutes and then remove from the oven and cut away strings – don’t worry, your roast will hold its shape. Coat roast with herb pesto and then the bread-crumb topping. Roast until thickest part of roast registers 130 degrees (for medium rare), about 20 to 25 minutes. Remove roast and let rest uncovered for 30 minutes. Serve 1/2-inch thick slices.