Show-Stopping Tenderloin with Pistachio Herb Crust

Chop 1 tablespoon each of fresh rosemary and fresh thyme.

Add the chopped herbs to a bowl with 1-2 minced garlic cloves and 1/2 cup chopped pistachios.

Drizzle enough extra virgin olive oil into the bowl to make a paste, then add a pinch of salt and black pepper, and mix well.

Drizzle oil over the surface of the beef tenderloin and add a touch of salt.

Sear the beef tenderloin in a hot pan, turning to sear all sides without cooking through.

Prepare the vegetables by cutting 1 red onion into quarters, cubing 1 sweet potato (leaving the skin on), and cubing 1 zucchini and 1 carrot.

Add the cubed vegetables to a bowl with a drizzle of extra virgin olive oil, salt, and the same herbs used for the pistachio paste, mixing to coat.

Transfer the seared beef to a lined baking tray and press the pistachio crumb topping onto the top surface of the meat.

Scatter the prepared vegetables around the beef on the baking tray.

Insert a temperature probe into the beef and bake in the oven for about 20 minutes, adding cherry tomatoes for the last few minutes to avoid overcooking them.

Let the beef rest for 10 minutes after removing it from the oven.

Slice the beef into thick slices and serve on a platter, scattering any fallen pistachio crumb back over the top.

Serve the softened cherry tomatoes alongside the beef and consider adding steamed greens in a separate bowl.

Drizzle balsamic glaze over the beef, which can be made by reducing balsamic vinegar with maple syrup or honey until thickened, and finish with fresh parsley.

Equipment Needed

Spice Level:

Allergens