Herb-And-Potato Chip-Crusted Beef Tenderloin

• 1 (4- to 5-lb.) beef tenderloin, trimmed
• 3 teaspoons kosher salt, divided
• 3/4 cup panko (Japanese breadcrumbs)
• 3 garlic cloves, pressed
• 2 teaspoons coarsely ground pepper, divided
• 3 tablespoons olive oil, divided
• 1 1/4 cups crushed, plain kettle-cooked potato chips
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon finely chopped fresh thyme
• 1 bay leaf, crushed
• 1 egg white, lightly beaten
• 1 tablespoon Dijon mustard
• Garnish: fresh sage

1. Preheat oven to 400u0b0. Sprinkle tenderloin with 2 tsp. salt. Let stand 30 to 45 minutes.
2. Meanwhile, saute panko, garlic, 1 tsp. pepper, and remaining 1 tsp. salt in 1 Tbsp. hot oil in a skillet over medium heat 2 to 3 minutes or until deep golden brown. Let cool completely (about 10 minutes). Stir in potato chips and next 4 ingredients.
3. Pat tenderloin dry with paper towels, and sprinkle with remaining 1 tsp. pepper. Brown beef in remaining 2 Tbsp. hot oil in a roasting pan over medium-high heat until browned on all sides (about 2 to 3 minutes per side). Transfer tenderloin to a wire rack in an aluminum foil-lined jelly-roll pan. Let stand 10 minutes.
4. Spread mustard over tenderloin. Press panko mixture onto top and sides.
5. Bake at 400u0b0 for 40 to 45 minutes or until coating is crisp and a meat thermometer inserted into thickest portion registers 130u0b0 (rare). Let stand 10 minutes. Garnish, if desired.
6. Note: For medium-rare, cook tenderloin to 135u0b0; for medium, cook to 150u0b0.

kosher salt, garlic, ground pepper, olive oil, potato chips, fresh parsley, thyme, bay leaf, egg, mustard, fresh sage

Taken from www.myrecipes.com/recipe/potato-chip-crusted-beef-tenderloin (may not work)