Breaded Beef Tenderloin

• 2 cups seasoned bread crumbs
• 2 teaspoons seasoned salt
• 1/2 teaspoon pepper
• 1 beef tenderloin roast (4 pounds)
• 3/4 cup butter, melted, divided
• 2 green onions, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 to 1/2 teaspoon dried rosemary, crushed
• 1-1/2 cups heavy whipping cream
• 1 cup chicken broth
• 4 teaspoons lemon juice

1. 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.
2. 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.
3. Bake at 350u0b0 for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes before slicing.
4. 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.

bread crumbs, salt, pepper, tenderloin, butter, green onions, garlic, butter, flour, rosemary, heavy whipping cream, chicken broth, lemon juice

Taken from www.tasteofhome.com/recipes/breaded-beef-tenderloin/ (may not work)