Beef tenderloin with smoked gouda crust

Name: Beef tenderloin with smoked gouda crust
Cuisine: American
Ingredients: 4 tenderloin steaks; 1/2 cup panko breadcrumbs; 1 tablespoon melted butter; 1/8 cup finely grated smoked gouda; 1/4 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon dried parsley; 1/4 teaspoon dried oregano; 1/4 teaspoon fresh rosemary; 1/4 teaspoon salt; 1/4 teaspoon fresh cracked black pepper

kissandmakeup @gidgimmortal1

Beef tenderloin with smoked gouda crust

kissandmakeup @gidgimmortal1

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Ingredients

4tenderloin steaks
1/2 cuppanko breadcrumbs
1 tablespoonmelted butter
1/8 cupfinely grated smoked gouda
1/4 teaspoonsmoked paprika
1/4 teaspoongarlic powder
1/4 teaspoondried parsley
1/4 teaspoondried oregano
1/4 teaspoonfresh rosemary
1/4 teaspoonsalt
1/4 teaspoonfresh cracked black pepper

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Steps

1

In a small bowl, mix all dry ingredients, then add melted butter and mix well.
2

Place ingredients between a folded sheet of parchment paper or saran wrap, and press flat. Place in fridge to solidify fats.
3

Season steaks with your choice of seasoning. I use sea salt, fresh cracked pepper and fresh rosemary.
4

Sear your steaks on all sides over med-high heat in a cast iron skillet. Outside should be deep brown, but inside should still be red.
5

Set oven to broil at 400°, and use middle oven rack.
6

Remove crust ingredients from fridge, cut to required size and place on top of steaks. Place steaks in the oven in the same cast iron skillet, broil for approximately 7-10 minutes.
7

Check temperature of steaks. The trick to a perfect steak is temperature, not timing. The steaks will continue to cook from the residual heat of the pan, and the crust will bubble and brown. Remove when crust is brown and steak is 71°, let sit for 5 minutes before serving.