Parmesan Herb Crusted Beef Tenderloin with Loaded Baked Potatoes

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This luxurious recipe combines a perfectly seasoned, crusted beef tenderloin with indulgent loaded baked potatoes, making for a truly unforgettable meal. The tenderloin is coated in a savory parmesan herb crust that adds flavor and texture, while the baked potatoes are topped with cheese, chives, and sour cream for a classic, comforting side.

Ingredients

For the Steak:

• 1 center-cut beef tenderloin (about 2-2.5 pounds)
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1.5 tablespoons garlic powder
• Canola oil, as needed for searing

For the Parmesan Herb Crust:

• ¼ cup grated Parmesan cheese
• 2.5 tablespoons panko breadcrumbs
• 2.5 tablespoons chopped parsley
• 1 tablespoon garlic paste
• 1 tablespoon chopped rosemary
• 2 teaspoons chopped thyme
• 2 teaspoons chopped tarragon
• 1 teaspoon kosher salt
• Olive oil, as needed to bind the crust

For the Baked Potatoes:

• 3-4 whole russet potatoes
• ¼ cup unsalted butter, melted
• Shredded cheese (cheddar or your favorite variety)
• Chopped chives
• Sour cream, for topping

Directions

1. Prepare the Beef Tenderloin:

• Season the Beef: Preheat your oven to 425°F (220°C). Pat the beef tenderloin dry with paper towels. Rub it with kosher salt, black pepper, and garlic powder on all sides.
• Sear the Beef: Heat a few tablespoons of canola oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, sear the beef tenderloin for 2–3 minutes on all sides until it has a nice, golden-brown crust.

2. Make the Parmesan Herb Crust:

• Combine Crust Ingredients: In a small bowl, combine grated Parmesan, panko breadcrumbs, chopped parsley, garlic paste, chopped rosemary, thyme, tarragon, and kosher salt. Drizzle in olive oil just until the mixture starts to bind together and can be pressed onto the beef.
• Coat the Beef: Once the beef is seared, remove it from the pan. Press the herb and parmesan mixture evenly over the top of the tenderloin to form a crust.

3. Roast the Beef:

• Transfer the beef tenderloin back to the skillet or place it in a roasting pan. Roast the beef in the preheated oven for 25–30 minutes for medium-rare (internal temperature of 130°F/54°C), or adjust the cooking time according to your preferred doneness:
  • Medium: 140°F (60°C)
  • Medium-well: 150°F (66°C)
• Let the tenderloin rest for 10–15 minutes after removing it from the oven.

4. Prepare the Baked Potatoes:

• Bake the Potatoes: While the beef is roasting, scrub the russet potatoes and pierce them a few times with a fork. Bake the potatoes directly on the oven rack for 45–60 minutes, until the skins are crispy and the insides are soft.
• Prepare the Toppings: When the potatoes are done, slice them open and fluff the insides with a fork. Drizzle with melted butter, and sprinkle with shredded cheese. Top with chopped chives and a dollop of sour cream.

5. Serve:

• Slice the rested beef tenderloin into thick slices and serve with the loaded baked potatoes on the side. Pair with your favorite roasted vegetables or a fresh salad to complete the meal.

Chef’s Tips

• Perfect Searing: Ensure your pan is hot before searing the beef to lock in all the flavors and juices.
• Resting the Meat: Let the beef rest after roasting to keep it juicy and tender when sliced.
• Customize the Potatoes: You can add bacon bits or sautéed onions to the loaded potatoes for extra flavor.

Nutritional Information:

• ⏰ Prep Time: 15 minutes | Cooking Time: 45–60 minutes | Total Time: 1 hour
• 🍽️ Servings: 4–6
• 🔥 Calories: Approximately 500 kcal per serving (depending on portion size and toppings)

This Parmesan Herb Crusted Beef Tenderloin paired with Loaded Baked Potatoes is sure to impress guests or make any dinner feel like a special occasion! Enjoy the crispy, savory crust on the tenderloin and the rich, creamy potato side. 😋