Roasted Beef with Parsnip and Herb Crust

Instructions

1. 1

   Preheat your oven to 400°F. Pat the beef tenderloin dry with paper towels and season all sides generously with salt and pepper.

   Tip: Bringing beef to room temperature ensures even cooking throughout.

2. 2

   In a small bowl, combine the chopped rosemary, thyme leaves, minced garlic, panko breadcrumbs, parmesan cheese, and 1 tablespoon of olive oil to create the herb crust mixture.

   Tip: Mix the herb crust just before using to keep the herbs fresh and vibrant.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the beef tenderloin on all sides for 2-3 minutes per side until golden brown, then remove and set aside.

   Tip: A good sear creates a flavorful crust and locks in juices.

4. 4

   Brush the seared beef with Dijon mustard on all sides, then press the herb breadcrumb mixture firmly onto the top and sides of the meat.

   Tip: The mustard acts as an adhesive for the herb crust to stick properly.

5. 5

   Toss the parsnip batons with the remaining 1 tablespoon of olive oil, salt, and pepper. Arrange them around the beef in the skillet.

   Tip: Keep parsnips separate from the beef so they roast evenly without steaming.

6. 6

   Transfer the skillet to the preheated oven and roast for 25-35 minutes, until the beef reaches an internal temperature of 130°F for medium-rare. The herb crust should be golden brown.

   Tip: Use a meat thermometer for perfectly cooked beef every time.

7. 7

   Remove the skillet from the oven and transfer the beef to a cutting board. Tent loosely with foil and let rest for 5 minutes before slicing.

   Tip: Resting allows the meat fibers to relax, keeping the beef juicy.

8. 8

   While the beef rests, place the skillet with the roasted parsnips back on the stovetop over medium heat. Add the beef broth and balsamic vinegar, scraping up any browned bits from the bottom, and simmer for 2 minutes to create a light pan sauce.

   Tip: This deglazing step captures all the flavorful caramelized bits.

9. 9

   Slice the beef into 1-inch thick medallions and arrange on a serving platter with the roasted parsnips. Drizzle with the pan sauce and serve immediately.

   Tip: Slicing against the grain ensures tender, easy-to-eat pieces.