
Tapenade-Coated Beef Tenderloin with Herb Salad

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This glorious, pepper-rubbed roasted beef tenderloin is coated with herbed bread crumbs that have been mixed with anchovies, which add a nice pungent accent to the rich meat. The roast beef is served with a simple, flavorful red wine sauce.
ingredients
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serves: 4-6
1 center-cut beef tenderloin (about 2 pounds)
1 jar (8 ounces) black olive tapenade
SALAD:
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1/4 cup fresh tarragon leaves
1 cup fresh Italian parsley leaves
1/2 cup fresh chives, cut in 1-inch pieces
8 cups mixed baby greens (about 6 ounces)
4 tablespoons extra virgin olive oil
2-4 tablespoons fresh lemon juice
Kosher Salt
Freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 621
- Total Fat: 35.1 g
- Saturated Fat: 8.3 g
- Trans Fat: 0 g
- Cholesterol: 147.6 mg
- Sodium: 1323.3 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 15.5 g
- Sugars: 2.1 g
- Protein: 59.3 g
preparation

comments
HeadChef
February 12, 2011