How to make a holiday-perfect herb-crusted tenderloin

Forget the typical roast or stew beef around your table this Christmas. How about trying a new dish addition for family and friends for the spread you'll be whipping up for holiday dinner?

Patrice Malcolm, executive sous chef with the Courtleigh Hospitality Group, which operates both the Jamaica Pegasus Hotel and the Courtleigh Hotel & Suites, is here to walk you through the steps of creating a delicious herb-crusted beef tenderloin.

"This is an excellent choice for Christmas dinner because it offers a delightful combination of flavours and textures,"  assessed Malcolm, who has worked at the Pegasus for the last two decades in the food and beverage department. 

Married for 24 years, the now 45-year-old chef cherishes spending time during the yuletide season with her parents who reside in rural St Andrew. 

"The tenderloin itself is a lean cut of meat, making it a great option for a special occasion. The herb crust adds a fragrant, aromatic flavour that complements the beef perfectly. Plus, the presentation is impressive, making it a great centrepiece for the Christmas table," she explained. 

Watch as Chef Malcolm breaks down how you, too, can cook your beef tenderloin.

Interview by Omar Tomlinson.

Shot on location at the Courtleigh Hotel & Suites by Ramon Lindsay.

THE RECIPE 

Herb-Crusted Beef Tenderloin Stuffed with Mushroom, Bacon, and Raisins:

Ingredients:

For the beef tenderloin:

- 1 (1.5-2 pound) beef tenderloin

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 tablespoon chopped fresh thyme

- 1 tablespoon chopped fresh rosemary

- 1 teaspoon salt

- 1/2 teaspoon black pepper

For the stuffing:

- 1/2 cup finely chopped mushrooms (such as shiitake or cremini)

- 4 slices of bacon, cooked and crumbled

- 1/4 cup chopped raisins

- 2 tablespoons all-purpose flour

- 1 tablespoon butter

For the herb crust:

- 1/4 cup chopped fresh parsley

- 2 tablespoons chopped fresh thyme

- 1 tablespoon grated Parmesan cheese

- 1 tablespoon breadcrumbs

- 1 tablespoon olive oil

- Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. In a small bowl, mix together thyme, rosemary, garlic, salt, and pepper for the beef tenderloin.

3. Rub the mixture all over the beef tenderloin, making sure to coat it evenly.

4. Heat the olive oil in a large skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side. Remove from heat and set aside.

5. In the same skillet, add the butter and cook until melted. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.

6. Add the crumbled bacon, chopped raisins, and flour to the skillet. Cook for 1-2 minutes, stirring constantly.

7. Butterfly the beef tenderloin by cutting it lengthwise, being careful not to cut all the way through.

8. Stuff the mushroom-bacon mixture into the beef tenderloin, dividing it evenly.

9. In a small bowl, mix together parsley, thyme, Parmesan cheese, and breadcrumbs for the herb crust.

10. Brush the herb crust mixture evenly over the beef tenderloin, making sure to coat it completely.

11. Place the beef tenderloin on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until it reaches your desired level of doneness.

12. Remove from the oven and let it rest for 10-15 minutes before slicing and serving.

Tips and Variations:

- Use a meat thermometer to ensure the beef tenderloin reaches a safe internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for medium-well or well-done.

- You can also add other ingredients to the stuffing, such as chopped onions, bell peppers, or dried cranberries.

- For a crisper herb crust, you can broil the beef tenderloin for an additional 2-3 minutes after roasting. Keep an eye on it to prevent burning.