Pistachio Crusted Beef Tenderloin
Pistachio Crusted Beef Tenderloin
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 12 to 14-ounce piece whole beef tenderloin
- 2 tablespoons Fustini’s Robust SELECT olive oil
- salt and pepper
- 1/2 cup crushed pistachios
- 3 tablespoons Italian parsley
- 3 cloves garlic
- Zest of 1 orange
- 1 tablespoon Fustini’s Gremolata olive oil
- shaved Parmesan cheese
Directions
- Preheat oven to 350 degrees. Rub 1 tablespoon Fustini&rsquo,s Single Varietal olive oil all over tenderloin and season with salt and pepper. Spread crushed pistachios onto work surface and roll tenderloin in nuts to coat, pressing to make sure they adhere. Heat the other tablespoon Fustini&rsquo,s olive oil in a large, ovenproof skillet over moderate heat. Sear tenderloin on all sides, browning and carefully turning. Once brown, place pan into hot oven and roast until desired temperature is achieved. Remove from oven and let rest 5 minutes, covered with foil before carving. While meat is resting, place parsley, garlic, orange and Fustini&rsquo,s Gremolata olive oil on cutting board and chop to a paste. Serve the tenderloin with a drizzle of the Gremolata and shaved Parmesan Cheese
- Great as part of a salad for a light summer dinner.
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