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Breaded Beef Tenderloin

Total Time

Prep: 25 min. Bake: 25 min. + standing


10 servings (2-1/2 cups sauce)

My husband is a hunter and I like to come up with different ways to cook the meat he brings home. I found venison and beef tenderloin are similar so I use this recipe for both types of meat.—Corrina Larson, Eden, New York


  • 2 cups seasoned bread crumbs
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 1 beef tenderloin roast (4 pounds)
  • 3/4 cup butter, melted, divided
  • 2 green onions, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 to 1/2 teaspoon dried rosemary, crushed
  • 1-1/2 cups heavy whipping cream
  • 1 cup chicken broth
  • 4 teaspoons lemon juice


  1. In a large shallow bowl, combine the bread crumbs, seasoned salt and pepper. Cut tenderloin in half; brush beef on all sides with 1/2 cup butter. Roll in crumb mixture.
  2. In a large skillet, brown beef on all sides in remaining butter. Transfer to a lightly greased 15x10x1-in. baking pan; drizzle with pan drippings.
  3. Bake at 350° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
  4. Meanwhile, in a small saucepan, saute onions and garlic in butter until tender. Stir in flour and rosemary until blended; gradually add cream and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Serve with beef.

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