Herb And Dijon-Crusted Yak Tenderloin



  • 1 Yak tenderloin, trimmed - (about 20 ounces)
  • 1/4 c Vegetable oil
  • 2 tb Chopped mixed fresh herbs - (including thyme, basil - and rosemary)
  • Salt and black pepper
  • 3/8 c Dried bread crumbs
  • 2 tb Dijon mustard


1. Heat oven to 375 degrees. Brush tenderloin with 1 tablespoon oil, sprinkle with 1 tablespoon herbs and season with salt and pepper. 2. Heat a large sautO pan over high heat, and sear tenderloin on all sides until golden brown, about 10 minutes. Transfer to a large roasting pan, and roast to desired doneness (10 to 12 minutes for medium rare). Remove from oven, and let rest 3 minutes. 3. In a bowl, combine remaining herbs with bread crumbs, and season with a little salt and pepper. Spread mustard over top of tenderloin, and press seasoned bread crumbs onto mustard to form a crust. 4. Heat remaining oil in a sautO pan over high heat. Place tenderloin crust side down in pan, and cook until crust is golden brown. Transfer to a board, and let rest until ready to carve.


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