Beef Tenderloins with an Herb Crust

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.

So, I pulled out the china, opened a bottle of wine, and made a fancy meal.  It put everyone into a better mood.

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.

Beef Tenderloins with an Herb Crust
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.

Serves 2



  1. What a simple, yet elegant dinner entree! Lovely!

  2. What flavors! Would not pass up this meal!

  3. I definitely couldn't be grumpy after taking a bit out of one of these! They look awesome! =)

  4. that looks really good! I am going to have to try this soon


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