Crusted Beef Tenderloin

• 1 whole 6- to 8-pound beef tenderloin, cleaned
• Salt and freshly ground black pepper
• Olive oil
• 1 ¹/₂ cups Margot's Morsels Killer Garlic crumbs
• 1-2 tablespoons olive oil
• 3 ¹/₂ tablespoons Dijon mustard
• 2 tablespoons butter
• ¹/₄ cup minced shallots
• ¹/₂ cup dry white wine
• 1 ¹/₂ cups reduced beef stock (it should be just a little thick)
• ¹/₂ lemon
• 2 tablespoons parsley, minced

Place the beef tenderloin on a wire rack and rub with salt. Ideally, it should sit in the fridge uncovered overnight, or 24 hours before you want to cook it, Drying like this overnight enables it to be dry enough to caramelize, any longer than 24 hours, it should be loosely covered with plastic wrap. When ready to cook, pre-heat the oven to 375 degrees fahrenheit.

Truss the tenderloin so it holds a round shape and cooks evenly. Pepper the tenderloin with freshly ground pepper. Heat a heavy-bottomed pan on high heat and add enough olive oil to coat the bottom of the pan. Oil will heat quickly, sear the meat quickly and make sure it is browned. Remove it from the heat.

Combine the morsel crumbs with half the parsley, season it with salt and black pepper and add a tablespoon or 2 of olive oil, if mixture is too dry.

Once the tenderloin has cooled a bit, use three tablespoons of good quality Dijon or grainy mustard and smear it across three sides of the tenderloin, then take the tenderloin and roll the three sides into the morsel crumbs to create a crust. Place the tenderloin, uncrusted side down, in a roasting pan with sides. Bake the tenderloin about 25 to 30 minutes. Remove it from the oven and let it rest for 10 minutes.

Place butter in a sauce pan, over medium high heat to sweat the shallots. Do not brown them. Once the shallots are tender, add the wine and let it reduce to 2 tablespoon or so. Add the stock and remaining mustard and reduce the volume by half. The sauce should coat the back of a spoon nicely. If it's too thick add a splash of water.

Slice the tenderloin and warm your serving platter. Add the parsley to the sauce and warm it, add a splash of lemon juice, and ladle the sauce onto the bottom of the warm serving platter and arrange tenderloin. Serve immediately.