GRASS RUN TENDERLOIN STEAK WITH SALT & HERB CRUST

Served with mustard cream sauce and caramelized onions

Prep Time: 25 mins

Cook Time: 55 mins

Total Time: 80 mins

Serves: 4

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Ingredients

100% Grass Fed Angus Beef Tenderloin Steak

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Tenderloin Steak

8 oz Grass Run Farms Tenderloin Steak
1 T. kosher salt
cracked black pepper
1 T. unsalted butter
1 T. avocado oil

Salt & Herb Crust

6 T. olive oil
3 cloves garlic
1 1/2 cups panko breadcrumbs
1/2 cup parmesan cheese, grated
2 T. parsley, minced
2 T. rosemary, picked
2 T. fresh chives, chopped
2 T. tarragon, picked and chopped
salt and pepper, to taste

Caramelized Onions

2 white onions
4 T. cold butter
1 T. avocado oil
2 T. fresh thyme, packed and minced
salt and pepper, to taste

Mustard Cream Sauce

4 T. olive oil
6 cloves garlic, minced
1/2 shallot, minced
6 T. brandy or cognac
15 oz. beef stock or bone broth
2 cups heavy cream
2 lemons, juiced
4 T. dijon mustard (French style)
4 T. whole grain mustard
1/4 bunch parsley, minced
6 T. cold unsalted butter
salt and pepper, to taste

INSTRUCTIONS

Make the Salt & Herb Crust

In a small sauté pan on medium-high heat, add oil and garlic.
Cook until the garlic is toasted and turns golden brown.
Remove from heat. Reserve the oil and set the garlic aside for another use.
Add the panko to the saute pan and toast until golden brown.
In a food processor, combine the panko, herbs, and parmesan cheese. Pulse to combine.
Season with salt and pepper.
Hold for crusting the filet.

Make the Tenderloin Steak

Preheat oven to 400 degrees.
Season the tenderloin steak with salt and cracked black pepper.
Heat a sauté pan on medium-high heat. Add butter and avocado oil to the pan.
When it starts to smoke, sear the top and bottom of the steak, about 2 minutes per side.
Remove from the heat.
Once cooled, take the panko mixture and press it onto the sides of the steak to coat.
Place on a sheet tray lined with parchment and fitted with a roasting rack.
Place the steak in the oven and cook until the internal temperature reaches 120–125°F for medium-rare.
Let the steak rest for 5-7 minutes before cutting on half or into three portions.

Make the Caramelized Onions

Fine julienne the onions.
In a skillet over medium heat, add the butter.
Cook, stirring often, until the onions start to soften.
Reduce heat to medium and continue to cook, stirring often. Add the thyme.
Deglaze with a little water and steam the onions until deep golden, about 25 minutes.

Make the Mustard Cream Sauce

Heat the oil over medium heat.
Add the garlic and shallots and saute until aromatic.
Remove from heat and add the brandy or cognac to deglaze. Return to heat to burn off the alcohol.
Add the beef stock and lower to medium heat. Simmer until reduced by half.
Add the cream and reduce by almost half until it thickens. Add the juice of 2 lemons.
Whisk in the mustard and parsley, then turn off the heat.
Whisk in the cold butter to finish the sauce. Adjust seasoning if needed.
Add the caramelized onions to the sauce.
Serve warm with the steaks.

Assemble & Serve

Heat up the mustard sauce with the caramelized onions in a small sauce pot. If needed, thin the sauce with a tablespoon of water, and season with salt and pepper to taste.
Spoon onto plate and place the tenderloin steak on top of the sauce.

Quick Cooking Tip

For best results, always rest steaks after cooking. It keeps juices locked in, ensuring every bite is tender and flavorful.

Want to get the most out of your grass fed steak? Browse our Home Chef’s Guide to Grass Fed Angus Beef for tips, recipes, and helpful how-tos. And for safe, delicious results, always cook steak to an internal temperature of at least 145°F.