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Herb Crusted Beef Tenderloin

Enjoy your dinner with this aromatic beef tenderloin coated with Progresso® bread crumbs and herbs.

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  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 8

1
beef tenderloin (2 1/2 to 3 lb), trimmed of fat
5
teaspoons Dijon mustard
1/2
cup Progresso™ panko crispy bread crumbs
1/4
cup chopped fresh parsley
2
tablespoons chopped fresh rosemary leaves
2
tablespoons chopped fresh thyme leaves
1
tablespoon coarse (kosher or sea) salt
1
tablespoon freshly ground pepper
10
cloves garlic, finely chopped
Fresh rosemary sprigs, if desired

Directions

  • 1 Heat oven to 500°F. Turn small end of beef under about 6 inches. Tie turned-under portion of beef with kitchen string at about 1 1/2-inch intervals. Place beef in shallow roasting pan. Brush with mustard. In small bowl, mix bread crumbs and remaining ingredients. Pat bread crumb mixture onto mustard-coated beef, pressing gently. Insert ovenproof meat thermometer so tip is in thickest part of beef.
  • 2 Bake uncovered 10 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer or until thermometer reads 135°F or150°F. Cover loosely with foil; let stand 20 minutes or until thermometer reads 145°F (medium-rare) or 160°F (medium). Remove string from beef before carving. Garnish with rosemary sprigs.

EXPERT TIPS

Expert Tips

For more even cooking, let the beef stand at room temperature about 30 minutes before coating and roasting it.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
267
,
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4g,
4%
),
Sodium
895mg
895%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
),
Protein
35g
35%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
5 Lean Meat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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