May 19, 2019
Parmesan-Crusted Tenderloin with Savory Mushroom Sauce
Recipes
Parmesan-Crusted Tenderloin with Savory Mushroom Sauce
Ingredients 1 Yak Tenderloin Roast whole (2 to 3 pounds), 1/4 cup freshly grated Parmesan cheese, 3 tablespoons fresh thyme, chopped, divided, 1/2 teaspoon ground black pepper, 1 tablespoon olive oil, 8 ounces cremini or button mushrooms, sliced2 cups, finely diced fresh tomatoes1 cup, ready-to-serve beef broth, 1/2 cup dry red wine, Salt and pepper
Instructions Heat oven to 425°F. Combine cheese, 2 tablespoons thyme and 1/2 teaspoon pepper; remove exterior connective tissues/silverskin from the roast; roll roast in cheese mixture to cover all surfaces.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of the loin. Do not add water or cover. Roast in 425°F oven 25 to 35 minutes for medium rare.Watch closely to not overcook.
Meanwhile heat oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir 5 to 7 minutes or until mushrooms are tender and browned. Add tomatoes, broth, wine and remaining 1 tablespoon thyme; bring to a boil. Reduce heat; cook an additional 25 to 30 minutes or until sauce is reduced to 2 cups and is a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10° to 15°F to reach 145°F for medium rare.)
Carve roast into slices. Season with salt, as desired. Serve with Savory Mushroom Sauce.
Total Recipe Time: 1-1/4 to 1-1/2 hours
Makes 8 to 10 servings
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