Ingredients
2 cups seasoned bread crumbs2 teaspoons seasoned salt1/2 teaspoon pepper1 beef tenderloin roast (4 pounds)3/4 cup butter, melted, dividedLEMON CREAM SAUCE:2 green onions, finely chopped2 garlic cloves, minced2 tablespoons butter2 tablespoons all-purpose flour1/4 to 1/2 teaspoon dried rosemary, crushed1-1/2 cups heavy whipping cream1 cup chicken broth4 teaspoons lemon juice
Preparation
In a large shallow bowl, combine the bread crumbs, seasoned salt and pepper. Cut tenderloin in half; brush beef on all sides with 1/2 cup butter. Roll in crumb mixture.
In a large skillet, brown beef on all sides in remaining butter. Transfer to a lightly greased 15x10x1-in. baking pan; drizzle with pan drippings.
Bake at 350° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Meanwhile, in a small saucepan, saute onions and garlic in butter until tender. Stir in flour and rosemary until blended; gradually add cream and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Serve with beef.
