Pistachio-Crusted Oven Roast

With Middle Eastern flavours, this pistachio- and herb-crusted Beef Tenderloin roast makes for a colourful and impressive gourmet feast. For an entertaining-worthy presentation, garnish roast platter with a light drizzle of pomegranate molasses, fresh pomegranate seeds, chopped pistachios, a drizzle of olive oil and fresh parsley and mint leaves. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 8 Servings Prep. Time 20 min Cooking Time 85 min Total Time 105 min


Here are the following ingredients:

  • ½ cup (125 mL) shelled salted pistachios
  • ½ cup (125 mL) panko bread crumbs
  • ¼ cup (60 mL) EACH packed fresh parsley and mint leaves
  • 2 tbsp (30 mL) olive oil
  • 2 tsp (10 mL) grated lemon zest
  • 2 cloves garlic
  • 1 tsp (5 mL) EACH salt and fresh ground pepper, divided
  • 3 lb (1.5 kg) Beef Tenderloin Premium Oven Roast, centre-cut, tied
  • 2 tbsp (30 mL) Dijon mustard

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pulse pistachios in a food processor until finely chopped. Add bread crumbs, parsley, mint, olive oil, lemon zest, garlic, and half each the salt and pepper. Pulse until a chunky paste is achieved. Scatter in an even layer on a large baking sheet; set aside.

  2. Pat roast dry with paper towel. Combine mustard and remaining salt and pepper in a small bowl; brush all over roast. Roll roast in crumb mixture, pressing as needed to adhere, until roast is fully and evenly coated.

  3. Place roast on a rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast for about 1¼ to 1½ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes.

  5. Snip the string at the base of the roast and pull off one string at a time. Pat back any crust that falls off. Carve roast across the grain into thick slices.