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

Enjoy!

Amy