Herb-and-Potato Chip-Crusted Beef Tenderloin with Cherry Chutney Recipe
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Category: |
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Ingredients: |
Ingredients: 1 (4 to 5lb). beef tenderloin, trimmed
3 tsp. kosher salt, divided
1/4 C. panko breadcrumbs
3 garlic cloves, pressed
2 tsp. pepper, coarsely ground, divided
3 tbsp. olive oil, divided
1 1/4 C. plain kettle-cooked potato chips, crushed
1/4 C. fresh parsley, finely chopped
1 tbsp. fresh thyme, finely chopped
1 bay leaf, crushed
1 egg white, lightly beaten
1 tbsp. Dijon mustard
CHUTNEY:
2 tbsp. butter
1 1/2 C. red bell pepper, diced
1/4 C. green onions, sliced
1/2 C. dried cherries, chopped
3 tbsp. balsamic vinegar
2 tsp. brown sugar
1 tsp. thyme, chopped
salt/pepper
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Directions: |
Directions:Preheat oven to 400 degrees. Sprinkle tenderloin with 2 tbsp. salt. Let stand 30-45 minutes. Saute panko, garlic, 1 tsp. pepper, remaining salt in 1 tbsp. oil. Heat 2-3 minutes until deep golden brown. Let cool, about 10 minutes. Stir in potato chips, parsley, thyme and bay leaf. Pat tenderloin dry with paper towels and sprinkle with remaining 1 tsp. pepper. Brown beef in remaining 2 tbsp. hot oil in a roasting pan over medium-high heat until browned on all sides, about 2-3 minutes per side. Transfer tenderloin to a wire rack in a aluminum foil lined jelly-roll pan. Let stand 10 minutes. Spread mustard over tenderloin. Press panko miixture onto top and sides. Bake at 400 degrees for 40-50 minutes or until coating's crisp and thermometer reads 130 degrees in thickest point. (rare). Let stand 10 minutes. CHUTNEY; Melt 2 tbsp. butter in a large skillet. Stir in 1 1/2 C. diced red pepper and 1/4 C. sliced green onions; cook 12-15 minutes or until browned and tender. Stir in 1/2 C. dried cherries, 3 tbsp. balsamic vinegar , 3 tsp. brown sugar and chopped thyme. Cook, stirring often, until thickened. S/P to taste. Serve with tenderloin. |
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