This roast’s crust is inspired by the Italian Parmesan crisps called frico. I’ve added just the right amount of black pepper to provide a little kick without obliterating any of the other flavors. The cornstarch in the recipe helps the crust ingredients to bond. For this roast, I didn’t use the reverse-sear technique that I use in the prime rib recipe. Instead, it roasts at a single temperature. The accompanying pan sauce includes some of the Parmesan mixture from the crust.
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It was absolutely delicious, the time and roasting advice were perfect and it was extremely quick to prepare. However I'd change the instructions a bit. Not sure why, with a crowded Christmas fridge, the direction to put the parchment covered meat on an oiled rack, on a baking sheet is called for. And then, to take it all out, unwrap the roast, put it back on the rack...I simply covered the parchment wrapping tightly with foil. Put it on the oiled rack when I was ready to put it in the oven.The Frico stayed on nicely. Simpler.
I agree with the other review - the frico was not crisp and frankly did not really add anything; it kind of falls off when you cut the meat. The perfect roast was the hit, and I would follow this advice again sans the crust, and just use baked parmesan chips (and maybe plantains too) for a side crunchy savory addition.
Absolutely delicious, and really helpful that it is mostly prepared in advance. I also liked cooking the meat at a lower temperature - it was more forgiving and meant that other foods were able to be cooked at the same time. The pan sauce was flavorful, a very nice addition. The crust was not as crisp as if it had been cooked higher temp but this was not a negative. I'd add that although I'm an experienced home cook who has prepared tenderloin before, I really appreciated the complete instructions; given the cost of this meat, they were very reassuring.
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