Chef Jonathan Collins presents us with an impressive, foolproof recipe for beef tenderloin that's perfect for entertaining. The flavourful herb crust is just as delicious on pork tenderloin or chicken. Pair with roasted root vegetables and wild mushroom ragout for a truly special meal.
1 pc Beef Tenderloin
5 pc Shallots
1 bunch Fresh Thyme
1 bunch Fresh Rosemary
2 tbsp Fresh Parsley
2 tbsp Cumin Seed
2 tbsp Coriander Seed
5 tbsp Whole Grain Mustard
3 tbsp Extra Virgin Olive Oil
Coarse Sea Salt, to taste
Black Pepper, to taste
- Preheat oven 425°F.
- Trim and remove silver skin from beef.
- If a whole tenderloin is used, make the tail thickness uniform by slicing 50% through then fold and tuck under the other half of the tail.
- Heat spices in a skillet until fragrant and toasted, finish in mortar and pestle.
- Rough chop and combine thyme, rosemary and parsley.
- Combine herbs, spices, olive oil and mustard into paste.
- Season beef with salt and pepper, coat with herb crust.
- Roast on a rack at 425°F for 30 minutes, keeping some water in the pan.
- Reduce to 350°F until desired doneness (30 minutes for medium-rare, internal temperature of 135-140 degrees).
- Cover and rest for 10-15 minutes, reserve dripping for jus.