Wednesday, December 28, 2011

Walnut & Herb Crusted Beef Tenderloin.

A few weeks ago, I posted a recipe for Walnut & Herb Crusted Pork Tenderloin, based on a Clean Eating recipe for Sirloin Tip Roast.  For Christmas, I decided to try the beef, but used beef tenderloin and modified the recipe a bit. The ease of preparation is impressive - it takes about 15 minutes to get this in the oven so you can spend your time on other things.  I was a little anxious making this up along the way, given the price tag on the tenderloin, but it was a huge success and the tenderloin was incredibly tender and delicious!

  • 3 pounds beef tenderloin
  • 1/4 cup unsalted walnuts
  • 1/2 cup panko
  • 1.5 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • cooking spray

Preheat oven to 425 degrees and line baking pan with foil.  Rinse and pat dry beef.  Set aside.  In food processor, chop walnuts until finely ground.  Add panko, thyme, marjoram, oregano, salt & pepper, and spin in the food processor until mixed.  Spray beef lightly with cooking spray.  Press walnut mixture over entire tenderloin.  Bake for 25 minutes, then wrap foil around the meat.  Reduce oven temperature to 325 degrees and bake another 50 minutes.  Let sit for 10 minutes, slice, and serve.


  1. This looks delicious! So crispy :)

  2. Wow! I don't think I've ever had a nut crust on my beef, but it looks delicious! Very creative, thanks for sharing!