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Recipe

Beef Tenderloin with Herb-Dijon Crust

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Get ready for the oohs and aahs when you put this spectacular roast (with super-easy herb crust) on the table.

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( 11 Ratings)

11 Ratings

5 Stars 45%

4 Stars 27%

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 2 )

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PREP TIME 15 Min
TOTAL TIME 1 Hr 15 Min
SERVINGS 8

1/4: cup chopped fresh parsley

1/4: cup chopped fresh basil leaves

1/4: cup chopped fresh thyme leaves

1/4: cup chopped fresh oregano leaves

3: cloves garlic, finely chopped

2: lb beef tenderloin, trimmed

3/4: teaspoon salt

1/4: teaspoon freshly ground black pepper

3: tablespoons Dijon mustard

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1 Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
2 Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
3 Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
4 Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.

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Expert Tips

For medium doneness, bake 45 to 50 minutes or until thermometer reads at least 150°F. Cover; let stand 15 minutes or until thermometer reads 160°F.

Do some taste-testing of various brands of Dijon mustard. Not only do they vary in color, from bright yellow to brownish yellow, but their flavors vary as well.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 180

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 3g,
Trans Fat 0g),

Cholesterol 45mg;
Sodium 400mg;
Total Carbohydrate 2g

(Dietary Fiber 0g,
Sugars 0g),

Protein 25g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
3 1/2 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 2 of 2 Reviews View All

Posted 12/30/2012 8:37:39 PM REPORT ABUSE KimInOhio said:

Rating:

My daughter made this for Thanksgiving and again at Christmas. It is the best I've EVER had - it's even good as left overs without being reheated! Spectacular!! I wouldn't change a thing!!

This reply was: Helpful Inspiring

Posted 4/8/2012 7:55:12 PM REPORT ABUSE efobefoq said:

Rating:

This is really good!! I made it today for our Easter dinner with just a few changes. I used and Eye of Round rather than a Tenderloin just because the Eye of Round is a leaner cut of meat. I also wanted to cut back on the sodium since my hubby is on a low sodium diet so I only used 1 T. of Dijon mustard rather than 3 and I used only 1/8 tsp. of lite salt. I then cooked it about 3/4 of the way in the oven and then finished on the grill so that it would have a grilled flavor. It was so good that I have very little leftovers. We will make this again very soon.

This reply was: Helpful Inspiring