Photo: Jennifer Davick; Styling: Amy Burke
Hands-on Time
40 Mins
Total Time
2 Hours 20 Mins
Yield
Makes 6 to 8 servings

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.

 

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

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