Herb Crusted Beef Tenderloin

Name: Herb Crusted Beef Tenderloin
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams center cut beef tenderloin, trimmed; 1 teaspoons freshly ground black pepper; 1 Tbsp freshly ground black pepper; 3 eggs; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons minced garlic; 3 Tbsps minced garlic; 227 grams gruyere, grated; 355 milliliters heavy cream; 1 Tbsp kosher salt; 2 teaspoons kosher salt; 0 teaspoons grated nutmeg; 59 milliliters olive oil; 2 Tbsps olive oil; 2 teaspoons chopped fresh Italian parsley; 118 milliliters ruby port; 680 grams red onion, thinly sliced; 118 milliliters red wine vinegar; 59 milliliters sugar; 1 Tbsp unsalted butter; 1 kilograms Yukon Gold potatoes, very thinly sliced (about

Herb Crusted Beef Tenderloin is a gluten free main course. This recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains around 50g of protein, 85g of fat, and a total of 1202 calories. This recipe serves 6. If you have kosher salt, onion, nutmeg, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Special equipment: an ovenproof skillet and butcher's string 8 by 8 by 2-inch baking pan and parchment paper

Equipment you will use

Baking Paper

Baking Pan

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Tie the beef with butcher's string and rub with the olive oil.

Ingredients you will need

Olive Oil

Beef

Dry Seasoning Rub

Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.

Ingredients you will need

Salt And Pepper

Rosemary

Parsley

Garlic

Thyme

Beef

Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Place the skillet directly into the oven and roast the beef for 20 to 25 minutes.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Oven

Let the beef rest for 10 minutes before removing the string and slicing.

Ingredients you will need

Beef

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic.

Ingredients you will need

Butter

Garlic

Dry Seasoning Rub

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Baking Paper

Baking Pan

Lay the potatoes in overlapping rows to cover the bottom of the parchment paper.

Ingredients you will need

Potato

Equipment you will use

Baking Paper

Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.

Ingredients you will need

Potato

Cheese

Garlic

Whisk together the eggs, cream, salt, pepper, and nutmeg.

Ingredients you will need

Nutmeg

Pepper

Cream

Egg

Salt

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Whisk

Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (

Ingredients you will need

Potato

Egg

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Baking Paper

Oven

Remove the parchment paper from the top for the last 20 minutes to brown the top).

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Baking Paper

Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.

Equipment you will use

Oven

Frying Pan

In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes.

Ingredients you will need

Olive Oil

Onion

Sugar

Salt

Equipment you will use

Pot

Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

Ingredients you will need

Vinegar