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Herb-and-Potato Chip-Crusted Beef Tenderloin

Photo: Jennifer Davick; Styling: Amy Burke
Hands-on time 40 mins
Total time 2 hrs, 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.

 

Ingredients

  • 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

How to Make It

  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.

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