An unmissable French gastronomic classic: tender and juicy beef tenderloin wrapped in a golden, crispy crust of button mushrooms and parsley. This exceptional dish will delight your guests and impress even the most discerning palates.
⏱️65 min
📊Medium
👥4 servings
🍽️Main
festivefamily
Ingredients
800 gbeef tenderloin
400 gbutton mushrooms
3 piècesshallots
50 gfresh parsley
100 gfine breadcrumbs
1 pièceegg
80 gbutter
3 cuillères à soupeolive oil
2 cuillères à soupeDijon mustard
5 gsalt and pepper
Instructions
1PREPARE THE DUXELLES: Clean the button mushrooms with a damp cloth and finely chop them with a knife or food processor. Peel and finely mince the shallots. In a generously buttered skillet, sauté the shallots over medium heat for 2 minutes until translucent and fragrant. Add the chopped mushrooms and cook over high heat for 10 to 12 minutes, stirring regularly. The mixture should become dry and golden with no residual moisture. Off heat, stir in the finely chopped fresh parsley and season generously. Let the duxelles cool completely before using.
2PREPARE THE BEEF TENDERLOIN: Remove the beef tenderloin from the refrigerator 20 minutes before cooking so it reaches room temperature and cooks evenly. Using a sharp knife, trim the fat edge slightly to obtain a regular surface. Season the tenderloin generously with fine salt and freshly ground pepper on all sides. Let rest for 5 minutes to allow the seasoning to penetrate the meat.
3SEAR THE MEAT: Heat the olive oil in a sturdy skillet over very high heat until it begins to smoke slightly. Gently place the beef tenderloin in the hot skillet and sear it 2 to 3 minutes per side to form a golden, caramelized crust. This step seals the juices inside the meat. Reserve the tenderloin on a plate and let it cool completely for at least 10 minutes.
4ASSEMBLE THE CRUST: Once the tenderloin is completely cooled, coat it evenly with a thin layer of Dijon mustard on all surfaces using a pastry brush for even distribution. Spread the cooled duxelles generously over the tenderloin in an even layer, pressing lightly so it adheres well. In a bowl, lightly beat the egg. Pour the fine breadcrumbs into a shallow dish. Brush the tenderloin with beaten egg, then gently roll it in the breadcrumbs, pressing with your palm so they adhere uniformly.
5ROAST IN THE OVEN: Preheat your oven to 180°C in convection mode. Place the crusted tenderloin on a baking sheet lined with parchment paper. Bake for 18 to 22 minutes until the breadcrumbs are golden and crispy, and the internal temperature reaches 50-52°C for rare, or 55-58°C for medium-rare. Halfway through cooking, you can lightly brush with a bit of melted butter to enhance the browning.
6REST AND SERVE: Remove the tenderloin from the oven and let it rest for 5 to 7 minutes on a warm cutting board or clean cloth. This resting period allows the juices to redistribute evenly throughout the meat, ensuring tenderness and juiciness with every bite. Cut the tenderloin into regular slices 3 to 4 centimeters thick with a sharp knife. Present the slices on warm plates accompanied by seasonal vegetables or a classic reduction.