Monday, March 30, 2009

Herb And Dijon-Crusted Yak Tenderloin


1 Yak tenderloin, trimmed - (about 20 ounces)
1/4 c Vegetable oil
2 tb Chopped mixed fresh herbs - (including thyme, basil - and rosemary)
Salt and black pepper
3/8 c Dried bread crumbs
2 tb Dijon mustard


1. Heat oven to 375 degrees. Brush tenderloin with 1 tablespoon oil, sprinkle with 1 tablespoon herbs and season with salt and pepper.
2. Heat a large sauté pan over high heat, and sear tenderloin on all sides until golden brown, about 10 minutes. Transfer to a large roasting pan, and roast to desired doneness (10 to 12 minutes for medium rare). Remove from oven, and let rest 3 minutes.
3. In a bowl, combine remaining herbs with bread crumbs, and season with a little salt and pepper. Spread mustard over top of tenderloin, and press seasoned bread crumbs onto mustard to form a crust.
4. Heat remaining oil in a sauté pan over high heat. Place tenderloin crust side down in pan, and cook until crust is golden brown. Transfer to a board, and let rest until ready to carve.


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