Parmesan and Herb-Crusted Beef Tenderloin

• Meat

  • 2 3-pound center-cut beef tenderloin, center-cut roasts
  • 2 cups Veal demiglace

• Seafood

  • 3 Anchovy, fillets

• Produce

  • 1 tbsp Flat-leaf parsley
  • 1 Garlic clove
  • 1 tbsp Thyme

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tsp Peppercorns, coarsely cracked black
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 2 cups Bread crumbs, fresh

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 2 cups Red wine, dry

Found on foodandwine.com

Description

Ingredients

• Two 3-pound center-cut beef tenderloin roasts, at room temperature
• 2 tablespoons extra-virgin olive oil, plus more for rubbing
• Salt
• 2 teaspoons coarsely cracked black peppercorns
• 2 cups fresh bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 3 anchovy fillets, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon finely chopped thyme
• 1 tablespoon coarsely chopped flat-leaf parsley
• Freshly ground black pepper
• 2 cups dry red wine
• 2 cups veal demiglace (see Note)
• 4 tablespoons cold unsalted butter, cut into tablespoons

Directions

• Preheat the oven to 425°. Rub the tenderloins all over with olive oil and season with salt and the cracked peppercorns. Set the tenderloins on a large, heavy-gauge rimmed baking sheet, allowing space between them, and roast in the upper third of the oven for 20 minutes. In a medium bowl, mix the bread crumbs with the Parmesan, anchovies, garlic, thyme and parsley. Blend in the 2 tablespoons of olive oil and season the crumbs with salt and pepper. Carefully pack the bread crumbs on top of each tenderloin. Lower the oven temperature to 400° and roast the meat for about 20 minutes, or until an instant-read thermometer inserted in the center registers 130° for medium-rare. Using 2 long spatulas, transfer the tenderloins to a carving board and let rest for 15 minutes. Meanwhile, set the baking sheet over 2 burners. Add the wine and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom. Strain the wine into a medium saucepan and simmer over high heat until reduced to 1/2 cup. Whisk in the veal demiglace and bring to a boil; simmer for 3 minutes. Remove from the heat and let the sauce stand for 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season the sauce with salt and pepper. Using a gentle sawing motion, carve the beef tenderloins into 1/2-inch-thick slices and serve, passing the remaining sauce at the table.