Savory Herb-Crusted Beef Loin
Juicy beef loin coated with a fragrant herb crust, roasted to perfection, and served with a mouthwatering red wine reduction. This elegant and flavorsome dish is guaranteed to impress the board of directors with its tender texture, aromatic herbs, and rich flavors.
ingredients
- 2 whole beef loins (approximately 20 pounds each)
- 2 cups fresh breadcrumbs
- ¼ cup fresh rosemary leaves, finely chopped
- ¼ cup fresh thyme leaves, finely chopped
- ¼ cup fresh parsley leaves, finely chopped
- ½ cup Dijon mustard
- ½ cup olive oil
- Salt and pepper, to taste
- 2 cups red wine
- 4 cups beef broth
- 2 tablespoons butter
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a bowl, combine the breadcrumbs, rosemary, thyme, parsley, salt, and pepper.
- 3.
Brush the beef loins with mustard and drizzle with olive oil.
- 4.
Roll the beef loins in the breadcrumb mixture until evenly coated.
- 5.
Place the beef loins on a roasting rack in a large roasting pan.
- 6.
Roast for approximately 40-45 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
- 7.
Remove the beef loins from the oven and let them rest for 15 minutes before carving.
- 8.
Meanwhile, in a saucepan, bring the red wine to a boil over medium heat. Allow it to reduce by half.
- 9.
Add the beef broth and simmer until the sauce has thickened slightly. Stir in the butter until melted.
- 10.
Carve the beef loins into thin slices and serve with the red wine reduction sauce.
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