Tenderloin Parmesana Recipe

Bring to room temperature and season

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Rub each steak with 2 tbs olive oil (divide evenly), then season both sides with kosher salt and freshly ground black pepper. Press minced garlic and chopped rosemary lightly onto both sides.

Preheat grill

Preheat an outdoor grill or cast-iron grill pan to medium-high heat (about 425–450°F / 220–230°C). Ensure grates are clean and well oiled to prevent sticking.

Sear and grill

Place steaks on the hot grill. Sear 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 4–5 minutes for medium (135°F / 57°C). For a crosshatch grill pattern, rotate steaks 90 degrees halfway through each side's cooking time. Use an instant-read thermometer for accuracy.

Rest and add butter

Remove steaks from grill and place on a warm plate. Top each steak with 1/2 tablespoon butter and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute while you finish other components.

Prepare crust mixture

In a bowl combine 1 cup finely grated Parmesan, 1 cup panko breadcrumbs, 2 tbs chopped parsley, 1 tsp lemon zest and 1/2 tsp cracked black pepper. Stir to combine. Add 2 tbs olive oil and mix until the mixture holds together when pressed. If needed, add a touch more oil or 1–2 teaspoons of melted butter to bind.

Apply egg and crust

Lightly brush the top surface of each rested steak with beaten egg (this helps adherence). Gently press a generous layer of the Parmesan-Panko mixture onto the top of each steak, creating an even crust. You can use the back of a spoon to compact it slightly.

Finish crust under broiler or on grill

Option A — Broiler: Preheat broiler to high and place steaks on a foil-lined baking sheet. Broil 1–2 minutes, watching closely, until crust is golden and warmed through. Option B — Grill: Move steaks to a cooler part of the grill, close the lid, and grill 2–3 minutes until crust is toasted and cheese melts. Remove promptly to avoid overcooking.

Cook sweet potatoes

Place peeled, cubed sweet potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, 12–15 minutes. Drain well.

Mash and season

Return drained sweet potatoes to the pot off the heat. Add 3 tbs unsalted butter, 3 tbs maple syrup, 1/2 cup heavy cream (or milk), 1/4 tsp ground cinnamon, 1 tsp salt and 1/4 tsp black pepper. Mash until smooth but still a bit rustic, or use a handheld mixer for a silkier texture. Taste and adjust salt, pepper or maple to preference. Keep warm until serving.

Prep asparagus and grill

Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. When steaks are resting or crusting, place asparagus directly on the hot grill (or grill pan) perpendicular to grates. Grill 2–4 minutes, turning once, until tender-crisp and lightly charred.

Finish with lemon

Transfer asparagus to a platter and squeeze the juice of half a lemon over the spears just before serving.

Divide maple sweet potato mash among 4 plates (about 1/2 lb potatoes per serving). Place a Parmesan-crusted grilled tenderloin on each plate beside the mash. Arrange a bundle of grilled asparagus alongside. Sprinkle extra grated Parmesan and chopped parsley over the steaks and asparagus for garnish. Serve immediately.