Parmesan-Pepper Crusted Beef Tenderloin

January 9, 2022
 |  No Comments
Jump to Recipe - Print Recipe

The first time I tried this I thought it was out of this world! The salty parmesan crust that browns and crisps on top of the whole beef tenderloin is so flavorful and addictive, you can’t help but want more. If you are a person who loves the crunchy, browned cheesy bits that fall to the side when cooking, you will love this dish. This is great on its own, but we also serve it often with a rich sauce on the side, such as a beef demi-glace, a red-wine pan sauce, or a mushroom cream sauce. But be careful though, as the dish is pretty rich on its own.

TIPS: Use good quality parmigiano-reggiano here. Freshly grated cheese acts better for adherence to the meat. Pre-processed parmesan is not as moist, and therefore does not stick as well to form a good coating. Also freshly cracking the pepper makes a big flavor difference also. Resting the meat uncovered is key to making sure that the the crust does not get soggy. You can make this up to a day ahead and roast when ready.

Parmesan-Pepper Crusted Beef Tenderloin

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Refrigeration Time and Resting Time 4 hours 20 minutes
Servings 8 servings

Ingredients
  

  • 1 C finely grated fresh Parmigiano-Reggiano cheese (about 5 oz)
  • 3 tsp freshly ground black pepper
  • 4 tsp cornstarch
  • 4 lb center cut beef whole tenderloin (trimmed but not tied)
  • 1 Tbsp kosher salt

Instructions
 

  • Line a large rimmed baking sheet with parchment paper. Lightly oil a wire rack that fits in the baking sheet and put the rack on the baking sheet.
  • In a medium bowl combine the parmesan cheese, the pepper, and the cornstarch and blend well.
  • Trim the tenderloin of its silver skin and of most of the fat. Try to use the uniform center cut of tenderloin, not the flap or tail-end.
  • Put the tenderloin on a large piece of parchment on your work surface and pat dry with paper towels. Season all over with 1 Tbsp kosher salt. Coat the beef all over with the cheese mixture, pressing to adhere. Roll the parchment tightly around the roast, pressing the cheese mixture firmly against the roast so that its covered on all sides and the bottom and top.
  • Place parchment wrapped tenderloin seam side down on the wire rack and refrigerate for at least 4 hours (or up to 1 day).
  • Preheat oven to 375 degrees (or 350 convection), with oven rack in the center of the oven. Remove the parchment carefully to not disturb the parmesan crust, and bake on the wire rack on top of baking sheet until a thermometer in center of meat reads 120 for medium rare (or 130 for medium) and the crust is golden brown, about 55-60 minutes for medium rare.
  • Let cool on wire rack, uncovered, for 20 minutes (it will gain 5-10 degrees). Slice the meat into thick slices with sharp knife, trying to keep crust intact, to serve.
  • Enjoy!