Pesto Encrusted Beef Tenderloin

Serves 4

1 2-3 pound beef tenderloin, trimmed and tied.
1 tablespoon vegetable oil
salt and pepper to taste
1/3 cup basil pesto
1 cup panko

Directions

Purchase a 2-3 pound trimmed and tied beef tenderloin. Pat the roast dry with a paper towel and sprinkle generously with salt and pepper. Don't skimp on the salt and pepper. You want it to really cover all sides of the beef. Heat a tablespoon of oil in a heavy skillet on medium high heat. I like to use my cast Iron frying pan. When the pan is smoking hot, add the beef to the pan. Leave it for a minute or two and then turn the beef. Continue until all sides of your beef are browned.

Remove the tenderloin to a platter to cool. Meanwhile, mix together 1/3 cup basil pesto with 1 cup of panko bread crumbs. Mix it well so that the basil coats the panko crumbs really well. Spoon the crumb mixture onto the beef, using your hands to press the crumbs to make a crust.

Preheat the oven to 400 degrees F. Cook the beef for 20-30 minutes, until a thermometer registers your desired internal temperature. I removed my beef at 125 degrees F. Cover the beef with aluminum foil to rest for 10 minutes. Slice and serve with your favorite side dishes.