Try this dish with Better Than Bouillon Reduced Sodium Roasted Beef Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: beef base, moderate difficulty, main, beef, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 lbs | beef tenderloin, trimmed |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 tsp | cracked black pepper, divided |
| ⅓ cup | olive oil |
| 3 Tbsp | prepared horseradish, drained |
| ½ cup | panko breadcrumbs |
| 2 tsp | garlic powder |
| ¼ cup | freshly chopped parsley |
Directions
Preheat the Big Green Egg® to 425°F. Set the EGG® for indirect cooking with the place setter and the porcelain grid.
Rub the beef tenderloin with the Roasted Beef Base and sprinkle with 1 teaspoon of the black pepper.
Add the oil to a large sauté pan over high heat. Carefully place the tenderloin into the pan and sear for 1 - 2 minutes on each side. Remove the tenderloin to a baking sheet.
Combine the horseradish, panko, garlic powder, 1 teaspoon black pepper and parsley in a small bowl. Coat the top and sides of the tenderloin with the panko mixture, pressing gently to adhere.
Place the tenderloin directly onto the porcelain grid and roast for 20 - 25 minutes or until the tenderloin reaches 125°F when checked with an instant read thermometer.
Remove the tenderloin from the EGG and let rest for 10 minutes before slicing.