Crusted beef tenderloin involves coating the meat in a paste made from various ingredients, such as herbs, garlic, mustard, and horseradish, before roasting it until the outer crust is crispy and brown. The crust can be made from almost any combination of ingredients that can stick to the meat. Some recipes involve searing the meat before applying the crust to prevent moisture from interfering with the crisping process. The crust usually doesn’t extend all the way down and around the roast, and some preparations involve tying up the roast with string.
Crusted beef tenderloin is a way to prepare roast, so once cooked, the meat is encased in a crispy, flavorful shell of ingredients. The crust can be made from many things, including herbs, garlic, mustard, horseradish, cheese, bacon, breadcrumbs, or coffee. The cooking method involves coating the meat in a paste made from crust-based ingredients and then roasting the tenderloin until the meat is cooked through and the outer crust is crispy and brown. Sometimes the meat is seared in a pan before applying the crust to prevent the naturally released meat juices from interfering with the crisping process. Some recipes for crusted beef tenderloin go beyond just coating the meat in a pastry and actually wrap the meat and pastry in bacon.
A simple crusted beef tenderloin recipe calls for a very flavorful herb crust to form on the surface. This involves blending chopped parsley, rosemary, thyme, salt, pepper and garlic together with olive oil to make a thick paste. The paste is rubbed into the surface of the tenderloin, which should be as dry as possible. The roast is then placed in an oven and cooked, during which time the outer crust will crisp up and form a distinctive layer around the meat.
The stronger types of crusted beef tenderloin use ingredients with a spicy flavor. This can include stone-ground or whole-grain mustard mixed with chives, thyme, balsamic vinegar, and olive oil. Alternatively, you can create a unique taste with a crust made from freshly grated horseradish that combines with cracked pepper, mustard and oil.
Almost any combination of ingredients can be used to make a crusted beef tenderloin, as long as they’re capable of being suspended in some type of liquid, such as oil or mustard, and sticking to the side of the meat. In some cases, the meat is seared quickly in a pan before the crust is applied so that the moisture from the meat doesn’t escape during cooking and wash away the crust. One technique that can also be used is to coat the meat in a crust and then sear it so that the crust cooks, caramelizes, and becomes firm before finishing the meat in the oven.
When applying ingredients for crusted beef tenderloin, the crust usually doesn’t extend all the way down and around the roast, because the undersides will most likely be very wet from the cooking juices and the crust will fall off. In some preparations, the roast is tied up with string so it cooks evenly, though this means that some of the crust may come off with the string if you’re not careful. Not all crusts impart flavor inside the meat, even if left to marinate.
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