Reviews & Comments

(11 Ratings)

11 Ratings

5 spoons
4 spoons
3 spoons
2 spoons
1 spoons

Beef Tenderloin with Herb-Dijon Crust

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

Prep: 15 MinTotal: 1 Hr 15 Min

1 - 2 of 2 Reviews

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