Rating: 4.5 stars
2 Ratings
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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.

Recipe by Southern Living December 2011

Gallery

Jennifer Davick; Styling: Amy Burke

Recipe Summary

hands-on:
40 mins
total:
2 hrs 20 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

  • 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°.

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