A beautifully roasted beef tenderloin doesn’t need much seasoning to be incredibly delicious. And even for first-timers, it is easy to perfect this dish and impress your partner on the upcoming Valentine’s Day. Pistachio-Crusted Beef Tenderloin uses simple ingredients such as pistachio and Dijon mustard to make a crunchy crust for this ultra-tender beef dish. It is then paired with a homemade chimichurri sauce, which adds a herbaceous flavour with a hint of heat from the red chili.
Beef tenderloin is lean and ever-tender, coming from the middle of the back, so it is the least exercised, making it one of the most tender cuts of beef available. In this recipe, I used a center-cut tenderloin roast, which has a fine, succulent texture. It is great prepared on the grill, cooked by indirect heat, or roasted in the oven.
You can easily find Canadian beef in local butcher shops and supermarkets, such as Costco and Superstore. The majority of the graded Canadian beef available is of the AAA grade, one of the highest quality standards – characterized by well-marbled boldly flavoured meat. Is quality beef that’s some of the best in the world.
What are the benefits of Canadian Beef?
Here are some facts that would surprise you.
- Beef is a powerful source of protein. One serving of beef (100g at 250 calories) has the same amount of protein (35g) as over 1 cup of almonds (at 960 calories).
- Beef is packed with nutrients, such as zinc, protein, and B vitamins. Compared to chicken breast, beef has 200% more iron, 600% more Vitamin B12, and 700% more zinc.
- On a global scale, raising beef in Canada accounts for only 0.04% of GHG emissions.
To learn more about the benefits of Canadian Beef, check it out here.
What do you need to perfect Beef Tenderloin?
A meat thermometer is an essential kitchen gadget. It is the best and easiest way to make sure your meats are always perfectly done. They can read the internal temperature of your dish within seconds, and some of them have the feature to alert you when it reaches the set temperature. Simply insert the thermometer into the center of the thickest part of the meat. For this recipe, I cooked the beef tenderloin to medium-rare, so I took it out of the oven at 135°F – the temperature does continue to rise as it rests for up to 15 minutes.
What do you do with the Leftover Meat?
It is quite common to see supermarkets and butcher shops selling beef tenderloin in large pieces, and it may not be an ideal portion for small families or couples. Given that the beef tenderloin is a juicy and tender cut, the leftover remains a succulent texture if prepared properly. It is actually very easy to turn the leftover meat into delicious meals for the next day. So I’ve prepared two effortless recipe ideas to incorporate the leftovers.
Pistachio-Crusted Beef Tenderloin with Chimichurri Sauce
- 1½ pounds beef tenderloin trimmed of all visible fat
- ¼ cup Dijon mustard
- 2 tbsp honey
- 1 cup shelled unsalted pistachio nuts
- Salt and pepper to taste
- 8-9 baby potatoes halved or quartered
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- ¼ cup finely chopped parsley
- 4 cloves garlic minced
- 1 small red chili deseeded, finely chopped
- ½ tsp dried oregano leaves
- Salt and pepper to taste
To prepare chimichurri:
- Combine all ingredients in a bowl. Let it sit on the side. Allowing the sauce to rest is to release the flavours into the oil before using.
To prepare beef tenderloin:
- Crush the pistachios in a blender or food processor. Place on a shallow plate.
- Pat the tenderloin very dry and season generously with salt and pepper.
- In a small bowl, combine Dijon mustard and honey. Brush a thin layer onto the tenderloin.
- Press the crushed pistachios all over the surface of the meat, making sure to coat all sides. Wrap it tightly in plastic wrap and refrigerate for 30 minutes.
- Remove the beef tenderloin from the fridge and set it aside.
- Preheat the oven to 450°F (232°C).
- Line the baking sheet with aluminum foil. Place the baby potatoes on it. Coat them with salt, pepper, and olive oil. Place the tenderloin on top of the baby potatoes.
- Insert a meat thermometer into the tenderloin and transfer it into the preheated oven. Roast for 10 minutes. Reduce heat to 275°F and continue to roast until the meat's internal temperature is 135°F (for medium-rare), about 30-40 minutes.
- Remove the roast from the oven. Loosely cover with foil and let it rest for at least 15 minutes before slicing. Carve into slices and serve with roasted potatoes and chimichurri sauce.
Reference: chimichurri sauce recipe adapted from Cafe Delites
Disclosure: Sponsored by Canada Beef