Herb-Crusted Beef Tenderloin with Ratatouille

Name: Herb-Crusted Beef Tenderloin with Ratatouille
Yield: Serves 4–6
Cuisine: Franch
Ingredients: 2 small yellow squash, cut into ¾-inch (2-cm) pieces; Kosher salt and freshly ground pepper; 1 cup (6 oz/185 g) cherry tomatoes; ½ eggplant, cut into ¾-inch (2-cm) pieces; 2 small zucchini, cut into ¾-inch (2-cm) pieces; 2½ tablespoons Dijon mustard; 1 beef tenderloin (about 2 lb/1 kg), trimmed; 3 oz (90 g) goat cheese, at room temperature; ⅓ cup (80 ml) olive oil, plus more for drizzling; 2 tablespoons red wine vinegar; 2 tablespoons chopped fresh basil; 1¼ cups (2½ oz/75 g) fresh bread crumbs; ⅓ cup (⅓ oz/10 g) fresh flat-leaf parsley leaves, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

You will taste a world of difference in your cooking by using fresh homemade bread crumbs. It really is as easy as placing day-old bread in a food processor and pulsing until fine crumbs form. The layer of mustard on the tenderloin helps to keep the meat juicy—a must for this lean and tender cut.

Ingredients

1 beef tenderloin (about 2 lb/1 kg), trimmed
Kosher salt and freshly gr

Europe
France
Main course
Mediterranean

Method

Let the beef tenderloin stand at room temperature for 45 minutes.
Preheat the oven to 450°F (230°C). Line a sheet pan with aluminum foil.
Place the tenderloin on one end of the prepared pan and season with salt and pepper. In a small bowl, st