Beef Tenderloin Medallions with a Rosemary & Thyme Crust

Beef Tenderloin Medallions with a Rosemary & Thyme Crust
Photo by Scott Phillips

Ingredients

  • 1-½ tsp. kosher salt
  • 1-½ Tbs. lightly chopped fresh thyme (see How to chop fresh herbs)
  • ¼ cup olive oil; more as needed
  • Coarsely ground black pepper
  • ½ cup loosely packed medium-finely chopped fresh flat-leaf parsley
  • 2 Tbs. medium-finely chopped fresh rosemary
  • 8 beef tenderloin medallions (2-¼ lb. total), ¾ inch thick

Using your fingers, thoroughly mix the parsley, rosemary, thyme, salt, and several grinds of pepper in a shallow baking dish or pie pan. Gently flatten the medallions between your hands to about 1/2 inch thick. Coat the medallions with the herb mixture by pressing them gently into the herb mixtur...

View full recipe at Fine Cooking

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