Do you ever have one of those days when everyone in your house is grumpy and it is just a blah day all around?
We had one of those in our house recently. Usually when we have a day like that, we order a pizza and have a lazy day, but sometimes a fancy meal is what it takes to make a grumpy day better.
The beef tenderloins are so tender and delicious and the herb crust is phenomenal. These are the perfect extravagance on a birthday, holiday, or just because.
Adapted from Fine Cooking
½ cup flat leaf parsley, finely chopped
2 tbsp fresh rosemary, finely chopped
1 ½ tbsp fresh thyme, finely chopped
1 ½ tsp coarse salt
1 tsp coarsely ground black pepper
4 beef tenderloins, cut ¾ inch thick (about 1 pound)
¼ cup extra virgin olive oil
In a shallow baking dish (I used a pie pan), thoroughly mix together the parsley, rosemary, thyme, salt, and pepper.
Using the palms of your hands, gently flatten the beef tenderloins to about ½ inch thick.
Coat the beef tenderloins by gently pressing them into the herb mixture on one side, and then the other.
Heat the olive oil in a large skillet over high heat. When the first wisp of smoke appears, use tongs to set the coated beef tenderloins into the pan in a single layer. Cook until darkly browned, about 3-5 minutes. Flip and cook on the other side, until deeply browned, another 2-3 minutes (or to desired doneness).
Transfer cooked tenderloins to a warmed platter and rest for 5 minutes before serving.