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Breaded Beef Tenderloin

 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 King Arthur Unbleached 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

2 of 2

Breaded Beef Tenderloin (continued)

Directions (continued)

  • doneness (for medium-rare, a meat thermometer should read 145°;
  • 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.