Herb and Potato chip crusted beef tenderloin

By á-36509

Ingredients

• 1 4-5lb tenderloin
• 3 t kosher salt divided
• 3/4 C. Panico breadcrumbs
• 3 cloves of garlic pressed
• 2 t coarsely ground pepper divided
• 3 T olive oil, divided
• 1 1/2 C. crushed kettle cooked potato chips
• 1/4 C finely parsley chopped
• 1 T finely chopped thyme
• 1 bay leaf crushed
• 1 egg white lightly beaten
• 2 T Dijon mustard

Preparation

Step 1

Preheat oven to 400. Sprinkle tenderloin with 2t salt. Let stands for 30-45 minutes.

Sauté pinko, garlic, 1 t. Pepper and reminding salt in 1t oil in a hot skillet medium temperature until deep brown.

Let cool.

Stir in potato chips and next 4 ingredients

Pat tenderloin dry and sprinkle with remaining pepper.

Brown tenderloin in remaining 2T hot oil 2-3 minutes each side.

Let stand 10 minutes.

Spread mustard over tenderloin.

Press panko mixture onto entire tenderloin.

Bake 400 for 40-45 minutes on raised wire rack until coating is crisp

Let stand 10 minutes.

Cherry chutney
Melt 2T butter in large pan over medium heat.Stir in1 1/2 diced red bell pepper and 1/4 C thinly sliced green onion. Cook stirring occasionally 12-15 minutes. Stir in 1/2 C. Coarsely chopped dried cherries,3 T balsamic vinegar, 2 t. Brown sugar, and 1t. finely chopped fresh thyme. Cook stirring often 2-5 minutes or until slightly thicken. Add salt and pepper to taste. Either top with chutney or serve on the side.