Recipe: Tenderloin Roast
Tenderloin Roast – crusted in garlic and parmesan cheese – so tender, so flavourful and so perfect for a special occasion!! I made this roast for Christmas this past year, but I recommend using it for any special time (or non special, too) like Valentine’s Day, Easter, or perhaps just a nice meal to say ‘I love you’.
Ingredients
- Tenderloin Roast – this one is 1.5 lb. (feeds 3-4)
- 15 shallots
- 1/4 cup of grated parmesan cheese
- 1/2 cup parsley
- 2 tablespoon of minced garlic
- 4 tablespoons of olive oil
First – unpack the roast. This tenderloin roast is from Real Deal Meats – one of the best places in Edmonton for quality meat. Dry the roast off with paper towel and get it ready for crusting.
Mix together the parmesan cheese, the parsley and the garlic. Set it aside for a moment. Get the roasting pan ready and set the oven to 350 degrees. Rub the oil into the tenderloin roast and then coat it with the parmesan mixture. I suggest doing this in the roasting pan, since the crust is messy when applying – and it has a tendency to fall off. Stick with it for a minute, though – it’s worth it. Peel the shallots and cut them in half – spread them around the roast. Do not cover the roast – let it cook in the oven for about 35-40 minutes, or until desired done-ness.
How do you know when it’s done? First, the meat will need to rest, so taking it out when it’s 10 degrees shy of being done is key. For rare, remove at 120 degrees and serve at 130. Medium Rare, 125/135. Medium 135/145. Then, medium Well 150/160. Why do you need to let it rest – so that the juices have a chance to sit, otherwise they will all seep out when you cut into the roast, causing the roast to lose its juiciness.
Looks so delish! Eat it up.
Recipe
Tenderloin Roast
Ingredients
- 1 Tenderloin Roast - this one is 1.5 lb. feeds 3-4
- 15 shallots
- 1/4 cup of grated parmesan cheese
- 1/2 cup parsley
- 2 tablespoon of minced garlic
- 4 tablespoons of olive oil
Instructions
- First - unpack the roast. This tenderloin roast is from <a href="http://www.realdealmeats.com" target="_blank">Real Deal Meats</a> - one of the best places in Edmonton for quality meat. Dry the roast off with paper towel and get it ready for crusting.
- Mix together the parmesan cheese, the parsley and the garlic. Set it aside for a moment.
- Get the roasting pan ready and set the oven to 350 degrees.
- Rub the oil into the tenderloin roast and then coat it with the parmesan mixture. I suggest doing this in the roasting pan, since the crust is messy when applying - and it has a tendency to fall off. Stick with it for a minute, though - it's worth it.
- Peel the shallots and cut them in half - spread them around the roast.
- Do not cover the roast - let it cook in the oven for about 35-40 minutes, or until desired done-ness.
- How do you know when it's done? First, the meat will need to rest, so taking it out when it's 10 degrees shy of being done is key. For rare, remove at 120 degrees and serve at 130. Medium Rare, 125/135. Medium 135/145. Then, medium Well 150/160. Why do you need to let it rest - so that the juices have a chance to sit, otherwise they will all seep out when you cut into the roast, causing the roast to lose its juiciness.
- Looks so delish! Eat it up.
