Herb-and-Potato Chip-Crusted Beef Tenderloin

Ingredients

• 1  bay leaves crushed
• 4 lb frangelico trimmed
• 1 tablespoon dijon mustard 
• 1  egg whites lightly beaten
• 0.3 cup parsley fresh finely chopped
• 1 tablespoon thyme sprigs fresh finely chopped
• 3  garlic clove pressed
• 2 teaspoons pepper divided
• 3 teaspoons kosher salt divided
• 3 tablespoons olive oil divided
• 0.8 cup panko bread crumbs (Japanese breadcrumbs)
• 1.3 cups potato chips plain crushed
• 8 servings sage fresh

Equipment

• frying pan
• paper towels
• oven
• wire rack
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 40
2. Sprinkle tenderloin with 2 tsp. salt.
3. Let stand 30 to 45 minutes.
4. Meanwhile, saut panko, garlic, 1 tsp. pepper, and remaining 1 tsp. salt in 1 Tbsp. hot oil in a skillet over medium heat 2 to 3 minutes or until deep golden brown.
5. Let cool completely (about 10 minutes). Stir in potato chips and next 4 ingredients.
6. Pat tenderloin dry with paper towels, and sprinkle with remaining 1 tsp. pepper. Brown beef in remaining 2 Tbsp. hot oil in a roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side).
7. Transfer tenderloin to a wire rack in an aluminum foil-lined jelly-roll pan.
8. Let stand 10 minutes.
9. Spread mustard over tenderloin. Press panko mixture onto top and sides.
10. Bake at 400 for 40 to 45 minutes or until coating is crisp and a meat thermometer inserted into thickest portion registers 130 (rare).
11. Let stand 10 minutes.
12. Garnish, if desired.
13. Note: For medium-rare, cook tenderloin to 135; for medium, cook to 150.