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Breaded Beef Tenderloin

My husband is a hunter and I like to come up with different ways to cook the meat he brings home. I found venison and beef tenderloin are similar so I use this recipe for both types of meat.—Corrina Larson, Eden, New York

10 ServingsPrep: 25 min. Bake: 25 min. + standing

Ingredients

2 cups seasoned bread crumbs
2 teaspoons seasoned salt
1/2 teaspoon pepper
1 beef tenderloin roast (4 pounds)
3/4 cup butter, melted, divided
LEMON CREAM SAUCE:
2 green onions, finely chopped
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 to 1/2 teaspoon dried rosemary, crushed
1-1/2 cups heavy whipping cream
1 cup chicken broth
4 teaspoons lemon juice

Directions

In a large shallow bowl, combine the bread crumbs, seasoned salt and
pepper. Cut tenderloin in half; brush beef on all sides with 1/2 cup
butter. Roll in crumb mixture.
In a large skillet, brown beef on all sides in remaining butter.
Transfer to a lightly greased 15-in. x. 10-in. x 1-in. baking pan;
drizzle with pan drippings.
Bake at 350° for 25-45 minutes or until meat reaches desired
doneness (for medium-rare, a meat thermometer should read 145°;

2 of 2

Breaded Beef Tenderloin (continued)

Directions (continued)

medium, 160°; well-done, 170°). Let stand for 10 minutes
before slicing.
Meanwhile, in a small saucepan, saute onions and garlic in butter
until tender. Stir in flour and rosemary until blended; gradually
add cream and broth. Bring to a boil; cook and stir for 1-2 minutes
or until thickened. Stir in lemon juice. Serve with beef. Yield: 10
servings (2-1/2 cups sauce).

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.