Name: Sunny's Easy Beef Tenderloin with Holiday Pesto
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 24 to 30 servings
Ingredients: 1 whole beef tenderloin, fat trimmed; Olive oil, for drizzling; 2 teaspoons hot Hungarian paprika; 2 teaspoons kosher salt; Coarsely ground black pepper; 1 cup fresh parsley; 1/3 cup pecans; 1/4 cup fresh rosemary; 1/4 cup fresh sage; 1/4 cup fresh mint; 2 cloves garlic; Zest and juice of 1 lemon; Olive oil, to loosen; Kosher salt; Assorted water crackers; Crostini

Directions

Watch how to make this recipe.

For the beef: Drizzle the tenderloin all over with olive oil. In a bowl, combine the paprika and salt. Place plenty of black pepper on a plate. Sprinkle the paprika and salt mixture on the beef, then press the beef into the pepper to coat. Wrap tightly and rest at room temperature for 2 hours.
Preheat the oven to 450 degrees F. Unwrap the beef and place on a wire rack set on a baking sheet. Roast until the internal temperature is about 120 degrees F, 25 to 35 minutes. Remove and rest at room temperature or refrigerate.
For the pesto: In a food processor, combine the parsley, pecans, rosemary, sage, mint, garlic and lemon zest and juice. Pulse while slowly adding enough olive oil until the desired consistency is reached, like a dip. Taste and season with salt. Refrigerate until needed.
To serve: Slice the beef and serve warm or at room temperature alongside the pesto, crackers and crostini.

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Sunny's Easy Beef Tenderloin with Holiday Pesto

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