A hearty main dish with delicate flavors that make this beef tenderloin sing “Let’s Eat.” The earthy flavor of the pistachios mixed with Garlic & Herb Olive Oil makes a delicious crust while keeping the tenderloin juicy.
Servings: 8
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients:
Directions:
-
Remove the tenderloin from the refrigerator, rub with the mustard, cover with plastic wrap, and allow to rest at room temperature for at least 1- 2 hours (to acclimate).
-
Meanwhile, in a food processor, pulse the pistachios into small bits. Add the panko, parsley, Parmesan Asiago Dipper, parmesan cheese, Roasted Garlic Sea Salt, and olive oil to create a roughly chopped paste.
-
Preheat oven to 400°F.
-
Remove the tenderloin from the plastic wrap and place it in an oven-safe dish. Roast for 10 minutes.
-
Remove from the oven and pack the pistachio herb mixture atop the tenderloin.
-
Return the meat to the oven and cook another 20-25 minutes, until the internal temperature reaches 125°F (for medium-rare).
-
Allow the meat to rest, tented with foil, for 15 minutes before cutting into ½-inch thick slices. Enjoy!
