5 (1)


Pistachio-crusted beef tenderloin

Pistachio-crusted beef tenderloin
Kirk McKoy / Los Angeles Times

If California has an emblematic Christmas feast, a holiday tradition that captures the spirit and history of this state of displaced people, it might well be the Bracebridge Dinner at Yosemite's Ahwahnee hotel. Surrounded by some of the most stunning ... Read more

Total time: 1 hour, 45 minutes | Serves 8 to 10
  • 3 1/2 to 4 pound beef tenderloin
  • Salt and coarse black pepper to taste
  • 1 cup toasted unsalted pistachios, ground
  • 1/4 cup clarified butter

Step 1Season the tenderloin generously with salt and pepper.

Step 2Roll the tenderloin in the pistachios, coating it completely in nuts. Wrap it tightly in plastic and let it rest in the refrigerator for 30 minutes. Remove the tenderloin from the refrigerator and bring to room temperature (allow about 30 minutes) before roasting. Heat the oven to 400 degrees.

Step 3In a roasting pan that can be used on the stove top, or in a large oven-safe skillet, heat the clarified butter and pan-sear the tenderloin, browning all sides evenly.

Step 4Roast until the meat's internal temperature is 130 degrees, about 35 minutes. Remove the roast from the oven, loosely cover with foil and let it rest for at least 15 minutes before slicing. The temperature will rise to about 140 degrees, for rare.

Step 5Serve with bearnaise demi-glace. (see related recipe)

Note: From executive chef Terry Sheehan at the Ahwahnee hotel in Yosemite National Park.


Golden Bag Chicken Dumplings With Thai Sweet Chili Sauce
Golden Bag Chicken Dumplings With Thai Sweet Chili S...

Vegan banana foster 'ice cream'
Vegan banana foster 'ice cream'

Hungarian Isler cookies
Hungarian Isler cookies

Bistro Garden Pot Roast
Bistro Garden Pot Roast

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Pork dumplings
Cream of celery soup
Delfina's brandade
Eggplant lasagna