Beef Tenderloin Medallions with a Rosemary & Thyme Crust

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network