Beef Tenderloin in Crust (Filetto di Manzo in Crosta)
This elegant Beef Tenderloin in Crust recipe is a true showstopper for any special occasion, offering a perfect balance of flavors and textures. The tender beef, combined with the savory crust made of olives, pistachios, and Grana Padano, is a delightful treat for the senses. It’s complemented with a rich, smooth sauce made from red wine and caramelized red onions, creating a luxurious dish that is sure to impress your guests.
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef tenderloin (filetto di manzo) | 1 kg |
| Butter | 40 g |
| Extra virgin olive oil | 20 g |
| Garlic | 1 clove |
| Fresh sage leaves | A few leaves |
| Fresh rosemary | A sprig |
| Fine salt | 1 teaspoon |
| Ground black pepper | 1 teaspoon |
| Greek black olives (pitted) | 250 g |
| Pistachios | 150 g |
| Grana Padano DOP (grated) | 100 g |
| Red onion | 1 |
| Red wine | 150 g |
| Dijon mustard | 1 teaspoon |
Instructions
1. Preparing the Crust:
Begin by preparing the crust for the beef tenderloin. Start by chopping the pitted Greek black olives and pistachios into a coarse mixture. Use a sharp knife with a smooth blade to finely chop them, but not too finely—you want the mixture to have some texture. Place this chopped mixture into a bowl and add the grated Grana Padano cheese. Stir well to combine all the ingredients.
2. Preparing the Beef:
While preparing the crust, clean the red onion by peeling it and slicing it into thin rings, about 3-4 mm thick. This will be used later to prepare the sauce.
Now, take a clean, flat surface like a cutting board and generously sprinkle salt and pepper. Place the beef tenderloin on top of the seasoned surface. Roll it around and gently massage the beef to ensure that the seasonings penetrate the meat evenly.
3. Searing the Beef:
Next, heat a skillet over medium-high heat. Add the butter, allowing it to melt, then throw in the fresh sage leaves, rosemary sprig, and garlic clove to infuse the butter with their aromatic flavors. Drizzle in the extra virgin olive oil. Once the butter has melted and the herbs have started to release their fragrance, place the beef tenderloin into the pan. Sear each side of the meat for approximately 3 minutes. Remember to occasionally spoon the melted butter over the top of the meat to keep it moist and to help the seasoning stick.
Once the beef is browned on all sides, remove the herbs and garlic, discarding them. The beef should now be sealed, with a rich, golden brown exterior.
4. Adding the Crust:
Now, gently press the chopped olive and pistachio mixture onto the top of the seared beef. Make sure it adheres well to the meat. The crust will help keep the meat juicy while baking and adds a wonderful texture to each bite.
5. Roasting in the Oven:
Preheat your oven to 220°C (428°F) with the fan off (static heat). Place the beef tenderloin onto a baking sheet lined with parchment paper, and roast it in the oven for about 12 minutes for a medium-rare result. If you prefer it more well-done, extend the roasting time by a few minutes, but be careful not to overcook it, as this can cause the meat to lose its tenderness.
6. Preparing the Sauce:
While the beef is roasting, return to the skillet you used for searing the meat. Pour in the red wine and deglaze the pan, scraping up any flavorful bits stuck to the bottom of the skillet. If necessary, add a small splash of water to loosen up the sauce. Add the sliced red onions to the pan and cook them over medium heat until they soften and caramelize, stirring occasionally to prevent burning.
Continue cooking the onions until they turn golden brown, then remove the pan from the heat. Transfer the contents into a blender or food processor, and blend until smooth. This rich and savory sauce will complement the beef beautifully.
7. Serving:
Once the beef has finished roasting, remove it from the oven and let it rest for a few minutes to allow the juices to redistribute within the meat. This will ensure that your slices remain juicy and tender. After resting, slice the beef into thick medallions.
To serve, plate the slices of beef and drizzle with the smooth, caramelized onion and wine sauce. This Beef Tenderloin in Crust is best enjoyed with roasted vegetables, mashed potatoes, or a light salad to balance its richness.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 500 kcal |
| Protein | 50 g |
| Carbohydrates | 5 g |
| Fat | 35 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 600 mg |
Tips and Variations:
- Make it spicy: If you enjoy a bit of heat, add a pinch of crushed red pepper flakes to the olive and pistachio crust for an extra kick.
- Use different nuts: While pistachios add a wonderful flavor, feel free to experiment with other nuts like almonds or walnuts for a different taste.
- Serve with a side of vegetables: This dish pairs wonderfully with roasted or grilled vegetables such as asparagus, carrots, or brussels sprouts for a well-rounded meal.
- Wine pairing: For a perfect wine pairing, serve this dish with a bold red wine like Cabernet Sauvignon, which will complement the rich flavors of the beef and sauce.
This Beef Tenderloin in Crust recipe combines simple ingredients with an elegant presentation, making it perfect for a festive dinner or a celebratory meal. The tender, juicy beef is enhanced by the crunchy, savory crust and rich sauce, ensuring that every bite is packed with flavor. Your guests will be thoroughly impressed, and you’ll be proud to serve this delectable dish!
