Herb Crusted Beef Tenderloin for Two

By lorik

Tie butcher’s twine around the exterior of the steaks to keep them intact while cooking. Remove the twine before serving.

Ingredients

• 1 ounce Parmesan cheese, grated (1/2 cup)
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon chopped fresh thyme
• Salt and pepper
• 2 (6- to 8-ounce) center-cut filets mignons, 1 1/2 to 2 inches thick, trimmed
• 1/4 cup panko bread crumbs

Details

Servings 2
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Process Parmesan, parsley, 3 tablespoons oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth paste forms, about 10 seconds, scraping down bowl as needed; set aside.

2. Pat steaks dry with paper towels and season with salt and pepper. Tie butcher’s twine around middle of steaks. Heat remaining 1 tablespoon oil in 10-inch skillet over medium-high heat until just smoking. Cook steaks until well browned on both sides, about 3 minutes per side. Transfer steaks to prepared rack. Spread 2 tablespoons herb paste on top of each steak, then top each with 2 tablespoons panko, pressing gently to adhere.

3. Roast until meat registers 120 to 125 degrees (for medium-rare), 14 to 16 minutes, rotating sheet halfway through cooking. Let steaks cool on wire rack for 5 minutes. Remove twine and serve.