herb crusted beef tenderloin with rosemary au jus

Name: Herb Crusted Beef Tenderloin with Rosemary Au Jus
Cook time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: ## MARINADE; 1/2 cup(s) each soy sauce, water, and balsamic vinegar; 4 tablespoon(s) each worcestershire sauce, steak sauce, and dry sherry; 6 clove(s) garlic minced; 1 teaspoon(s) pepper; ## HERB CRUST; 2 tablespoon(s) each salt, fresh parsley, thyme, and rosemary minced; 1/4 cup(s) horseradish drained; 1 tablespoon(s) each mayonnaise and dijon mustard; 6 tablespoon(s) panko bread crumbs; 4 tablespoon(s) butter; ## ROSEMARY AU JU; 2 medium red onions minced; 4 clove(s) garlic minced; 1 tablespoon(s) olive oil; 2 tablespoon(s) each fresh rosemary and parsley minced; 3 tablespoon(s) dry sherry; 1/4 cup(s) reserved marinade; 3 tablespoon(s) cornstarch; 2 - knorr's homestyle beef bouillon or 6 cubes powered bouillon; 4 cup(s) beef stock; ## MEAT; 2 pound(s) whole beef tenderloin trimmed of fat and silverskin

(1 RATING)

22 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Dec 27, 2014

Made this for Christmas Dinner. The steak is so tender and flavorful. The Au Jus is fantastic. This will be a new tradition in my house.

Rate

prep time

cook time 1 Hr 15 Min

method Roast

yield 8 serving(s)

Ingredients

MARINADE
1/2 cup each soy sauce, water, and balsamic vinegar
4 tablespoons each worcestershire sauce, steak sauce, and dry sherry
6 cloves garlic minced
1 teaspoon pepper
HERB CRUST
2 tablespoons each salt, fresh parsley, thyme, and rosemary minced
1/4 cup horseradish drained
1 tablespoon each mayonnaise and dijon mustard
6 tablespoons panko bread crumbs
4 tablespoons butter
ROSEMARY AU JU
2 medium red onions minced
4 cloves garlic minced
1 tablespoon olive oil
2 tablespoons each fresh rosemary and parsley minced
3 tablespoons dry sherry
1/4 cup reserved marinade
3 tablespoons cornstarch
2 - knorr's homestyle beef bouillon or 6 cubes powered bouillon
4 cups beef stock
MEAT
2 pounds whole beef tenderloin trimmed of fat and silverskin

How To Make herb crusted beef tenderloin with rosemary au jus

Step 1

Mix the ingredients for marinade together and add meat. Marinate overnight or at least 6 hours

Step 2

Remove meat from marinade and reserve 1/4 cup. discard the remaining marinade. Let meat come to room temperature about an hour. Dry meat well. Sear the meat in hot pan with some oil on all sides to get a good brown crust. Remove from pan.
Step 3

mix all ingredients for herb crust together except the panko and butter. Fold up the thinner edges of he tenderloin and secure with butchers twine. Try to get the tenderloin all the same thickness to get a more even bake. Place meat on rack in roasting pan. Spread the crust on the top, sides, and ends of meat leaving the bottom bare. Melt the butter in a saucepan and add the panko and cook until browned. Press the panko on the meat over top the herb mixture.
Step 4

Place beef in 400 degree oven and roast until internal temp reaches 120 for medium rare, 125 for medium and 130 for well done. Usually between 30 to 45 minutes. Remove the meat from the oven tent with foil and let rest for another 30 minutes
Step 5

While meat is roasting place oil in large saucepan. cook red onions and garlic until softened. Add the sherry and let most evaporate. Add the broth, bouillon, and herbs bring to a boil. Stir the cornstarch into the reserved marinade and add to Au Jus. Reduce heat and cook until thickened.
Step 6

Slice the tenderloin and serve with the Au Jus. The Au Jus makes a great tasting gravy also.
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