Parmesan and Herb-Crusted Beef Tenderloin

If last week's leg of lamb won't find a home on your holiday table, how about this special beef tenderloin? It's a beauty! You should be able to find the veal demiglace in higher end groceries and food shops or you can order it online. Remember, this is a special occasion dish. Mix up a little fresh horseradish sauce and serve any leftovers on a cold buffet the next day – delicious!

12 TO 14 SERVINGS

• Two 3-pound center-cut beef tenderloin roasts, at room temperature
  
• 2 tablespoons extra-virgin olive oil, plus more for rubbing
  
• Salt
  
• 2 teaspoons coarsely cracked black peppercorns
  
• 2 cups fresh bread crumbs
  
• 1/2 cup freshly grated Parmesan cheese
  
• 3 anchovy fillets, finely chopped
  
• 1 garlic clove, finely chopped
  
• 1 tablespoon finely chopped thyme
  
• 1 tablespoon coarsely chopped flat-leaf parsley
  
• Freshly ground black pepper
  
• 2 cups dry red wine
  
• 2 cups veal demiglace
  
• 4 tablespoons cold unsalted butter, cut into tablespoons

Preheat the oven to 425°. Rub the tenderloins all over with olive oil and season with salt and the cracked peppercorns. Set the tenderloins on a large, heavy-gauge rimmed baking sheet, allowing space between them, and roast in the upper third of the oven for 20 minutes.

1. In a medium bowl, mix the bread crumbs with the Parmesan, anchovies, garlic, thyme and parsley. Blend in the 2 tablespoons of olive oil and season the crumbs with salt and pepper.
   


2. Carefully pack the bread crumbs on top of each tenderloin. Lower the oven temperature to 400° and roast the meat for about 20 minutes, or until an instant-read thermometer inserted in the center registers 130° for medium-rare. Using 2 long spatulas, transfer the tenderloins to a carving board and let rest for 15 minutes.
   


3. Meanwhile, set the baking sheet over 2 burners. Add the wine and bring to a simmer over moderately high heat, scraping up any browned bits from the bottom. Strain the wine into a medium saucepan and simmer over high heat until reduced to 1/2 cup. Whisk in the veal demiglace and bring to a boil; simmer for 3 minutes. Remove from the heat and let the sauce stand for 5 minutes. Whisk in the butter, 1 tablespoon at a time, and season the sauce with salt and pepper.
   


4. Using a gentle sawing motion, carve the beef tenderloins into 1/2-inch-thick slices and serve, passing the remaining sauce at the table.
   

MAKE AHEAD The herbed bread crumbs can be refrigerated overnight. Let the bread crumbs return to room temperature before proceeding.

I'll be hosting the Make it From Scratch Carnival here on Tuesday. Do you have a good recipe or a homemade gift idea, why not submit it here? The deadline is midnight tonight to be included in Tuesday's carnival.