Herb-Crusted Beef Tenderloin with Ratatouille
The layer of mustard on the tenderloin helps to keep the meat juicy—a must for this lean and tender cut, which in this recipe is cooked on a baking sheet along with the vegetables for an easy weeknight sheet pan meal. Making your own fresh homemade bread crumbs is as easy as placing day-old bread in a food processor and pulsing until fine crumbs form.
Ingredients
- 1 beef tenderloin (about 2 lb./1 kg), trimmed
- Kosher salt and freshly ground pepper
- 1 1/4 cups (2 1/2 oz./75 g) fresh bread crumbs
- 1/3 cup (1/3 oz./10 g) fresh flat-leaf parsley leaves, finely chopped
- 2 1/2 Tbs. Dijon mustard
For the ratatouille:
- 2 small yellow squash, cut into 3/4-inch (2-cm) pieces
- 2 small zucchini, cut into 3/4-inch (2-cm) pieces
- 1/2 eggplant, cut into 3/4-inch (2-cm) pieces
- 1 cup (6 oz./185 g) cherry tomatoes
- 1/3 cup (80 ml) olive oil, plus more for drizzling
- 2 Tbs. red wine vinegar
- Kosher salt and freshly ground pepper
- 2 Tbs. chopped fresh basil
- 3 oz. (90 g) goat cheese, at room temperature
Directions
Let the beef tenderloin stand at room temperature for 45 minutes.
Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.
Place the tenderloin on one end of the prepared baking sheet and season with salt and pepper. In a small bowl, stir together the bread crumbs and parsley, and season with salt and pepper. Using a rubber spatula, spread the mustard all over the top and sides of the tenderloin. Using your hands, pat the bread crumb mixture evenly over the mustard.
To prepare the ratatouille, in a large bowl, stir together the squash, zucchini, eggplant, cherry tomatoes, olive oil and vinegar. Place the vegetables in a single layer on the other end of the baking sheet and season generously with salt and pepper.
Roast, stirring the vegetables halfway through cooking, until an instant-read thermometer inserted into the center of the meat registers 130°F (54°C) for medium-rare, and the vegetables are fork-tender, 35 to 40 minutes. Remove the pan from the oven, tent with foil, and let the tenderloin rest for 10 minutes.
Transfer the tenderloin to a cutting board and cut into 1-inch (2.5-cm) slices. Stir the basil into the ratatouille, drizzle with oil and adjust the seasoning with salt and pepper. Dollop pieces of the cheese over the ratatouille and serve alongside the beef. Serves 4 to 6.
Adapted from Williams Sonoma Sheet Pan (Weldon Owen, 2016)