Parmesan Herb Crusted Beef Tenderloin
It’s the time of year for cooking big cuts of meat, so I decided to give beef tenderloin a shot! This Parmesan Herb Crusted Beef Tenderloin is a must. Loaded baked potatoes served with a herby and savory Beef Tenderloin is a solid holiday meal or other special occasions! For this recipe, I’m teaming up with QALO using their Q2X silicone ring that’s perfect for over-the-fire cooking as it can withstand extreme temperatures, all while being comfortable! This recipe takes a quick 30 minutes to prep and results in the most tender and flavorful meat! Table of Contents WHAT IS BEEF TENDERLOIN?WHY YOU’LL LOVE PARMESAN HERB CRUSTED BEEF TENDERLOINHerb Crusted Beef Tenderloin IngredientsHow to Make Herb Crusted Beef TenderloinPREP THE SMOKERSTART YOUR POTATOES PARMESAN HERB CRUST FOR OUR BEEF TENDERLOINHerb Crusted BEEF TENDERLOINTips For more Smoked BeefHow to Store Leftovers & ReheatReheatingWHAT TO SERVE WITH PARMESAN HERB CRUSTED BEEF TENDERLOINHerb Crusted Beef Tenderloin RECIPE FAQSFlavor X Fire & FOOD X FireParmesan Herb Crusted Beef Tenderloin Recipe WHAT IS BEEF TENDERLOIN? WHY YOU’LL LOVE PARMESAN HERB CRUSTED BEEF TENDERLOIN Herb Crusted Beef Tenderloin Ingredients How to Make Herb Crusted Beef Tenderloin PREP THE SMOKERSTART YOUR POTATOES PARMESAN HERB CRUST FOR OUR BEEF TENDERLOINHerb Crusted BEEF TENDERLOIN PREP THE SMOKER START YOUR POTATOES PARMESAN HERB CRUST FOR OUR BEEF TENDERLOIN Herb Crusted BEEF TENDERLOIN Tips For more Smoked Beef How to Store Leftovers & Reheat Reheating Reheating WHAT TO SERVE WITH PARMESAN HERB CRUSTED BEEF TENDERLOIN Herb Crusted Beef Tenderloin RECIPE FAQS Flavor X Fire & FOOD X Fire Parmesan Herb Crusted Beef Tenderloin Recipe WHAT IS BEEF TENDERLOIN? Beef tenderloin is a cut of meat taken from the hindquarters or psoas major and is known for being the most tender cut of beef. Some people use the terms beef tenderloin and filet mignon interchangeably, but they are not the same thing. Filet mignon is part of the tenderloin. Beef tenderloin is extremely lean but, if cooked right, delivers melt-in-your-mouth juiciness that can’t be beaten. It’s also easy to find and is likely at any of your local grocery stores. WHY YOU’LL LOVE PARMESAN HERB CRUSTED BEEF TENDERLOIN I could rave about this hearty beef tenderloin steak for hours. The herb and parmesan crust helps to add some fattiness and holiday flavors to a relatively lean slab of meat. It also pairs well with baked potatoes covered in melty cheese, sour cream, and chives. Not to mention, you’ll love how straightforward this recipe is. Don’t let the long cook time intimidate you because most of it is time spent on the smoker. Just follow the instructions, and you’ll have a tasty grilled beef tenderloin on your table in no time. For more on tenderloins, check out my Herb Crusted Bison Tenderloin, Bacon Wrapped Honey Cajun Pork Tenderloin, Stuffed Beef Tenderloin and Wagyu Beef Tenderloin with Red Wine Onions Herb Crusted Beef Tenderloin Ingredients Steak: Whole Beef Tenderloin – A tender and lean cut of beef that’s perfect for roasting. Kosher Salt Black Pepper Garlic Powder Canola Oil – Coats the beef tenderloin and gives it that nice crust. Whole Beef Tenderloin – A tender and lean cut of beef that’s perfect for roasting. Kosher Salt Black Pepper Garlic Powder Canola Oil – Coats the beef tenderloin and gives it that nice crust. Parmesan Herb Crust: Grated Parmesan – Provides a salty, savory, and nutty flavor. Panko Crumbs – Panko crumbs are larger and lighter than regular breadcrumbs, resulting in a crispier and more textured crust. Chopped Parsley Garlic Paste – It infuses the meat with a rich, aromatic essence, adding depth to the dish. Chopped Rosemary Chopped Thyme Chopped Tarragon Kosher Salt Olive Oil Grated Parmesan – Provides a salty, savory, and nutty flavor. Panko Crumbs – Panko crumbs are larger and lighter than regular breadcrumbs, resulting in a crispier and more textured crust. Chopped Parsley Garlic Paste – It infuses the meat with a rich, aromatic essence, adding depth to the dish. Chopped Rosemary Chopped Thyme Chopped Tarragon Kosher Salt Olive Oil Baked Potatoes: Russet Potatoes Unsalted Butter Shredded Cheese Chopped Chives Sour Cream Russet Potatoes Unsalted Butter Shredded Cheese Chopped Chives Sour Cream How to Make Herb Crusted Beef Tenderloin PREP THE SMOKER Alright, let’s begin our cooking process by preheating the smoker to medium-high heat (about 375F) for two-zone cooking so that it’ll be ready for our potatoes. START YOUR POTATOES Poke holes with a fork in your potatoes so that steam can escape during the cooking process. Then, wrap the potatoes completely in aluminum foil. Add the potatoes to the cooler side of the grill to cook for 1-1.5 hours until tender and softened. Make sure to flip and rotate them as needed so that they cook evenly. Once the potatoes are done, pull them off and keep warm until serving. PARMESAN HERB CRUST FOR OUR BEEF TENDERLOIN Mix all the ingredients for the Parmesan Herb Crust in a small bowl. Add your olive oil slowly and mix around until you have a nice texture (it should be like wet sand). If you’d prefer to use butter as a substitute for olive oil, that’s okay too! I liked the olive oil because it made for a very fresh and crisp-tasting crust, but if you want that savory, buttery meltiness, then give butter a go! For more steaks with a crust, check out my Parmesan Crusted Steak Skewers, Blue Cheese Crusted Steaks, Coffee Crusted Ribeyes with Honey Chili Butter and Tomahawk Steak with French Onion Crust. Herb Crusted BEEF TENDERLOIN Lather your beef tenderloin with oil and then generously season with salt, pepper, and garlic powder. Add your tenderloin to sear over the high-heat part of the grill for 1-1.5 minutes per side. Once you have some color and grill marks, pull the whole tenderloin to the cooler side to cook until 120F internal (about 15-20 minutes), making sure to flip and rotate the tenderloin every 5-7 minutes. When the interval temperature of the steak is about 100F, add your Parmesan Herb Crust to the top of the tenderloin and cook over high heat until the crust is caramelized and the steak is done (if necessary, use your broiler or use a torch). Once the tenderloin has reached your desired doneness, pull it off and let it rest for 10-15 minutes. Tips Let the beef tenderloin come to room temperature to ensure even cooking. Use a meat thermometer to check the internal temperature of the herb-crusted beef tenderloin. Let the beef tenderloin come to room temperature to ensure even cooking. Use a meat thermometer to check the internal temperature of the herb-crusted beef tenderloin. For more Smoked Beef How to Store Leftovers & Reheat I’ll be surprised if you have any leftovers, especially if you serve this bad boy for Christmas dinner. But if you have some leftovers, you can store them in an airtight container in the fridge for up to 3-5 days. The same goes for any leftover baked potatoes. Reheating To reheat your leftovers, you can microwave the potatoes and arrange your beef tenderloin on a lined baking sheet. Then, place your leftovers in the oven at 375F until warm. WHAT TO SERVE WITH PARMESAN HERB CRUSTED BEEF TENDERLOIN For serving, make your baked potato with melted butter, shredded cheese, sour cream, and chopped chives. Of course, you can add or withhold these baked potato ingredients to result in the potato of your choice. If you want to beef up this meal a little (pun intended), feel free to add some extra sides, especially for the holiday season or a dinner party! Some great sides to serve alongside your beef tenderloin are green beans, sweet potato casserole, and some hot, fluffy rolls! Finally, grab a cutting board, slice up the beef tenderloin, and enjoy! Herb Crusted Beef Tenderloin RECIPE FAQS Which cooking method is best for beef tenderloin? For the best results, low and slow is your answer because cooking the meat on a lower heat for a few hours will ensure the meat cooks evenly through. Also, searing your meat will give you that nice crust we all love. Is prime rib and beef tenderloin the same? Prime rib is cut from the rib section, and beef tenderloin comes from the hindquarters. Although they are both good cuts of meat, they are not the same. I think we can all agree that a properly cooked tenderloin is the epitome of good eats, and this is the best beef tenderloin recipe I’ve created in a while. It is sure to be a crowd-pleaser. Who doesn’t love a good parmesan-crusted beef tenderloin covered in fresh herbs and paired with hearty baked potatoes? Can I prepare the herb mixture in advance? Yes, you can prepare the herb mixture in advance. It’s a great time-saving step for a dinner party or special occasion. Store the herb mixture in an airtight container in the refrigerator. Just make sure to let it come to room temperature before applying it to the beef. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 1 Center Cut Beef Tenderloin▢ 2 tbsp Kosher Salt▢ 2 tbsp Black Pepper▢ 1.5 tbsp Garlic Powder▢ Canola Oil as needed ▢ 1 Center Cut Beef Tenderloin ▢ 2 tbsp Kosher Salt ▢ 2 tbsp Black Pepper ▢ 1.5 tbsp Garlic Powder ▢ Canola Oil as needed Parmesan Herb Crust: ▢ ¼ cup Grated Parmesan▢ 2.5 tbsp Panko Crumbs▢ 2.5 tbsp Chopped Parsley▢ 1 tbsp Garlic Paste▢ 1 tbsp Chopped Rosemary▢ 2 tsp Chopped Thyme▢ 2 tsp Chopped Tarragon▢ 1 tsp Kosher Salt▢ Olive Oil as needed ▢ ¼ cup Grated Parmesan ▢ 2.5 tbsp Panko Crumbs ▢ 2.5 tbsp Chopped Parsley ▢ 1 tbsp Garlic Paste ▢ 1 tbsp Chopped Rosemary ▢ 2 tsp Chopped Thyme ▢ 2 tsp Chopped Tarragon ▢ 1 tsp Kosher Salt ▢ Olive Oil as needed Baked Potatoes: ▢ 3-4 Whole Russet Potatoes▢ ¼ cup Unsalted Butter melted▢ Shredded Cheese▢ Chopped Chives▢ Sour Cream ▢ 3-4 Whole Russet Potatoes ▢ ¼ cup Unsalted Butter melted ▢ Shredded Cheese ▢ Chopped Chives ▢ Sour Cream Begin by preheating the smoker to medium-high heat (about 375F) for two zone cooking.Poke holes with a fork in your potatoes and wrap completely in foil. Add the potatoes to the cooler side of the grill to cook for 1-1.5 hours until tender and softened. Make sure to flip and rotate as needed. Once the potatoes are done, pull off and keep warm until serving.In a bowl, mix together all the ingredients for the Parmesan Herb Crust. Add your olive oil slowly and mix around until you have a nice texture (should be like wet sand).Lather your beef tenderloin with oil and generously season with salt, pepper and garlic powder. Add your tenderloin to sear over the high heat part of the grill for 1-1.5 minutes per side. Once you have some color and grill marks, pull the whole tenderloin to the cooler side to cook until 120F internal (about 15-20 minutes) making sure to flip and rotate the steak every 5-7 minutes. When the steak is about 100F internal, add your Parmesan Herb Crust to the top of the tenderloin and let cook over high heat until the crust is caramelized and the steak is done (if necessary, use your broiler or use a torch). Once the steak is done, pull it off and let it rest for 15 minutes.For serving, make your baked potato with melted butter, shredded cheese, sour cream and chopped chives. Slice up the beef tenderloin and enjoy! Begin by preheating the smoker to medium-high heat (about 375F) for two zone cooking. Begin by preheating the smoker to medium-high heat (about 375F) for two zone cooking. Poke holes with a fork in your potatoes and wrap completely in foil. Poke holes with a fork in your potatoes and wrap completely in foil. Add the potatoes to the cooler side of the grill to cook for 1-1.5 hours until tender and softened. Make sure to flip and rotate as needed. Add the potatoes to the cooler side of the grill to cook for 1-1.5 hours until tender and softened. Make sure to flip and rotate as needed. Once the potatoes are done, pull off and keep warm until serving. Once the potatoes are done, pull off and keep warm until serving. In a bowl, mix together all the ingredients for the Parmesan Herb Crust. Add your olive oil slowly and mix around until you have a nice texture (should be like wet sand). In a bowl, mix together all the ingredients for the Parmesan Herb Crust. Add your olive oil slowly and mix around until you have a nice texture (should be like wet sand). Lather your beef tenderloin with oil and generously season with salt, pepper and garlic powder. Lather your beef tenderloin with oil and generously season with salt, pepper and garlic powder. Add your tenderloin to sear over the high heat part of the grill for 1-1.5 minutes per side. Add your tenderloin to sear over the high heat part of the grill for 1-1.5 minutes per side. Once you have some color and grill marks, pull the whole tenderloin to the cooler side to cook until 120F internal (about 15-20 minutes) making sure to flip and rotate the steak every 5-7 minutes. Once you have some color and grill marks, pull the whole tenderloin to the cooler side to cook until 120F internal (about 15-20 minutes) making sure to flip and rotate the steak every 5-7 minutes. When the steak is about 100F internal, add your Parmesan Herb Crust to the top of the tenderloin and let cook over high heat until the crust is caramelized and the steak is done (if necessary, use your broiler or use a torch). When the steak is about 100F internal, add your Parmesan Herb Crust to the top of the tenderloin and let cook over high heat until the crust is caramelized and the steak is done (if necessary, use your broiler or use a torch). Once the steak is done, pull it off and let it rest for 15 minutes. Once the steak is done, pull it off and let it rest for 15 minutes. For serving, make your baked potato with melted butter, shredded cheese, sour cream and chopped chives. For serving, make your baked potato with melted butter, shredded cheese, sour cream and chopped chives. Slice up the beef tenderloin and enjoy! Slice up the beef tenderloin and enjoy! Serving: 4g | Calories: 309kcal | Carbohydrates: 41g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 4240mg | Potassium: 841mg | Fiber: 4g | Sugar: 2g | Vitamin A: 743IU | Vitamin C: 16mg | Calcium: 141mg | Iron: 3mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!