Herb & Almond Crusted Beef Tenderloin | PrimalGourmet

Name: Herb & Almond Crusted Beef Tenderloin | PrimalGourmet
Ingredients: 16 oz Chateaubriand or thick-cut Beef Tenderloin (approximately 3.5″ thick); 1.5 tbsp Dijon Mustard (I like this version from Maille); 1/4 cup almond meal; 1 tbsp loosely-packed fresh thyme leaves – finely chopped; 2 cloves garlic – finely grated; 1 tbsp avocado oil; kosher salt; freshly-cracked black pepper

11 steps

If you’re not a big fan of turkey or just want something else for a change, then this Herb & Almond Crusted Beef Tenderloin is a great option. It’s festive, delicious, and surprisingly easy to make. You’ll also score some serious points from your guests when you carve this beautiful, roasted tenderloin table-side. Oh, and it just so happens to be Paleo and Whole30 compliant for anyone trying to avoid the semi-annual, holiday food coma. Though I will admit that this goes exceptionally well with a nice glass of Côtes du Rhône 😉

Updated at: Thu, 17 Aug 2023 13:15:42 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories472.2 kcal (24%)

Total Fat27.8 g (40%)

Carbs4.2 g (2%)

Sugars1.1 g (1%)

Protein53.7 g (107%)

Sodium617.6 mg (31%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

16 ozchateaubriand

or thick-cut beef tenderloin, approximately 3.5′′ thick

1 ½ TbspDijon Mustard

I like this version from Maille

¼ cupalmond meal

1 Tbspfresh thyme leaves

loosely-packed, finely chopped

2 clovesgarlic

finely grated

1 Tbspavocado oil

kosher salt

black pepper

freshly-cracked

Instructions

Step 1

Place a dry, well-seasoned, cast-iron skillet in the oven and preheat to 400F.

Step 2

Add mustard and grated garlic to a small mixing bowl – stir to combine.

Step 3

Add almond meal and chopped thyme to a small mixing bowl – stir to combine.

Step 4

Pat tenderloin dry with a paper towel and season all sides with a pinch of kosher salt and plenty of black pepper.

Step 5

Rub the mustard mixture evenly over all sides of the meat.

Step 6

Dust all sides of the meat with the herb and almond mixture.

Step 7

Transfer the preheated cast-iron skillet in the oven to a stovetop burner set over medium-high heat – add avocado oil.

Step 8

Sear the almond-crusted tenderloin on all sides – approximately 2 minutes per side.* Keep a close eye on your temperature at this point and adjust accordingly if the almond curst starts to burn.

Step 9

Transfer the seared tenderloin to the preheated oven and roast 8-10 minutes at 400F, or until a meat thermometer reads 110F-115F in the thickest part of the meat for a rare centre. For a medium-rare centre, cook until the internal temperature reaches 120-125F.

Step 10

Remove the tenderloin from the oven and transfer to a carving board. Let the tenderloin rest at least 10 minutes before carving – this will allow the meat to cook a bit further and the juices to redistribute throughout.

Step 11

Serve alongside your favourite sides, such as these Garlic and Thyme Roast Fingerling Potatoes.

View on cookprimalgourmet.com

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