Herb-and-Potato Chip-Crusted Beef Tenderloin

Herb-and-Potato Chip-Crusted Beef Tenderloin Recipe
Photo: Jennifer Davick; Styling: Amy Burke
Herb-and-Potato Chip-Crusted Beef Tenderloin gets added crunch with a flavorful coating of fresh herbs, panko breadcrumbs, and kettle-cooked potato chips.


Cherry Chutney goes with this recipe.



Makes 6 to 8 servings
Total time: 2 Hours, 20 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 40 Minutes
Total: 2 Hours, 20 Minutes


1 (4- to 5-lb.) beef tenderloin, trimmed
3 teaspoons kosher salt, divided
3/4 cup panko (Japanese breadcrumbs)
3 garlic cloves, pressed
2 teaspoons coarsely ground pepper, divided
3 tablespoons olive oil, divided
1 1/4 cups crushed, plain kettle-cooked potato chips
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1 bay leaf, crushed
1 egg white, lightly beaten
1 tablespoon Dijon mustard
Garnish: fresh sage


1. Preheat oven to 400°. Sprinkle tenderloin with 2 tsp. salt. Let stand 30 to 45 minutes.

2. Meanwhile, sauté panko, garlic, 1 tsp. pepper, and remaining 1 tsp. salt in 1 Tbsp. hot oil in a skillet over medium heat 2 to 3 minutes or until deep golden brown. Let cool completely (about 10 minutes). Stir in potato chips and next 4 ingredients.

3. 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 to 3 minutes per side). Transfer tenderloin to a wire rack in an aluminum foil-lined jelly-roll pan. Let stand 10 minutes.

4. Spread mustard over tenderloin. Press panko mixture onto top and sides.

5. Bake at 400° for 40 to 45 minutes or until coating is crisp and a meat thermometer inserted into thickest portion registers 130° (rare). Let stand 10 minutes. Garnish, if desired.

Note: For medium-rare, cook tenderloin to 135°; for medium, cook to 150°.

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note