Pistachio & Parmesan Herb Encrusted Beef Tenderloin
1 small Beef Tenderloin (about 2 lbs)
2 Tbsp Mustard
1/2 cup Pistachios shelled
1/2 cup Panko Bread Crumbs
1/4 cup minced fresh Parsley
2 Tbsp Parmesan Asiago Dipper
1/2 cup grated Parmesam cheese
2 tsp Roasted Garlic Sea Salt
4 Tbsp Garlic & Herb Olive Oil
Remove the tenderloin from the refrigerator, rub with the mustard, cover with plastic wrap, and allow to rest at room temperature for at least 1 hour or up to 2 hours (to acclimate).
Meanwhile, in a food processor, pulse the pistachios into small bits. Add the panko, parsley, Parmesan Asiago dipper, Parmesan cheese, roasted garlic sea salt, and olive oil to create a rough chopped paste.
Preheat oven to 400°F.
Remove the tenderloin from the plastic wrap and place in an oven safe dish. Roast for 10 minutes.
Remove from the oven and pack the pistachio herb mixture atop the tenderloin.
Return the meat to the oven and cook another 20-25 minutes, until the internal temperature reaches 125°F (for medium-rare).
Allow the meat to rest, tented with foil, for 15 minutes before cutting into ½ inch thick slices. Enjoy!