Recipe of Quick Beef tenderloin with smoked gouda crust

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, beef tenderloin with smoked gouda crust. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Beef tenderloin with smoked gouda crust is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Beef tenderloin with smoked gouda crust is something which I have loved my whole life.

I hope you enjoy this easy Salt Crusted Beef Tenderloin recipe. But you can't smoke beef tenderloin the way you would brisket or other tough, fatty cuts. Tenderloin demands a sizzling crust with a blood-rare or medium-rare center. Enter the so-called reverse-sear method, where you partially cook the beef by slow-smoking at a low temperature, then nish it over a.

To get started with this particular recipe, we must prepare a few components. You can have beef tenderloin with smoked gouda crust using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Beef tenderloin with smoked gouda crust:

1. Get 4 tenderloin steaks
2. Take 1/2 cup panko breadcrumbs
3. Prepare 1 tablespoon melted butter
4. Take 1/8 cup finely grated smoked gouda
5. Get 1/4 teaspoon smoked paprika
6. Get 1/4 teaspoon garlic powder
7. Take 1/4 teaspoon dried parsley
8. Take 1/4 teaspoon dried oregano
9. Get 1/4 teaspoon fresh rosemary
10. Take 1/4 teaspoon salt
11. Get 1/4 teaspoon fresh cracked black pepper

Herb-Crusted Beef Tenderloin with Horseradish Sauce. Put beef on a sheet of plastic wrap; rub with oil. Sprinkle with salt; rub with mustard, then season with pepper, rosemary, and thyme. Roasting a whole beef tenderloin can seem intimidating at first - after all it's an expensive cut of meat that you don't want to ruin!

Steps to make Beef tenderloin with smoked gouda crust:

1. In a small bowl, mix all dry ingredients, then add melted butter and mix well.
2. Place ingredients between a folded sheet of parchment paper or saran wrap, and press flat. Place in fridge to solidify fats.
3. Season steaks with your choice of seasoning. I use sea salt, fresh cracked pepper and fresh rosemary.
4. Sear your steaks on all sides over med-high heat in a cast iron skillet. Outside should be deep brown, but inside should still be red.
5. Set oven to broil at 400°, and use middle oven rack.
6. Remove crust ingredients from fridge, cut to required size and place on top of steaks. Place steaks in the oven in the same cast iron skillet, broil for approximately 7-10 minutes.
7. Check temperature of steaks. The trick to a perfect steak is temperature, not timing. The steaks will continue to cook from the residual heat of the pan, and the crust will bubble and brown. Remove when crust is brown and steak is 71°, let sit for 5 minutes before serving.

Sprinkle with salt; rub with mustard, then season with pepper, rosemary, and thyme. Roasting a whole beef tenderloin can seem intimidating at first - after all it's an expensive cut of meat that you don't want to ruin! And while it can be the most Then the salty crust of crunchy prosciutto on top adds not only nice flavor but also a fun textural element - and it's beautiful in the presentation. The gravy for this tenderloin is made with the cooking liquid from Winter Vegetable Pan-Roast, but veal or beef demiglace can be substituted if you do. Season the tenderloin with salt and pepper.

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