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Breaded Beef Tenderloin

Breaded Beef Tenderloin

My partner is a hunter and I like to come up with different ways to cook the meat he brings house. I discovered venison and beef tenderloin are comparable so I utilize this dish for both kinds of meat.– Corrina Larson, Eden, New York.


  • 2 cups experienced bread crumbs
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 1 beef tenderloin roast (4 pounds)
  • 3/4 cup butter, melted, divided
  • 2 green onions, carefully sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons versatile flour
  • 1/4 to 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 cups heavy light whipping cream
  • 1 cup chicken broth
  • 4 teaspoons lemon juice


  • 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 frying pan, brown beef on all sides in staying butter. Transfer to a gently greased 15 x10 x1-in. baking pan; drizzle with pan drippings.
  • Bake at 350 ° for 25-45 minutes or until meat reaches wanted doneness (for medium-rare, a thermometer must check out 135 °; medium,140 °; medium-well, 145 °). Let mean 10 minutes prior to slicing.
  • On The Other Hand, in a little pan, saute onions and garlic in butter till tender. Stir in flour and rosemary until mixed; gradually add cream and broth. Bring to a boil; cook and stir for 1-2 minutes or till thickened. Stir in lemon juice. Serve with beef.

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