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Beef Tenderloin Roast

 Beef Tenderloin Roast
Beef tenderloin is a simple way to dress up a holiday dinner. This impressive entree is actually easy to make because it bakes in the oven unattended, allowing you to prepare other parts of the meal.
12 ServingsPrep: 5 min. Bake: 45 min. + standing


  • 2 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 3/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1 beef tenderloin roast (3-1/2 pounds)
  • 1 cup beef broth


  • In a small bowl, combine the mustard, garlic, pepper, garlic salt and
  • onion salt; brush over tenderloin. Place in a shallow roasting pan.
  • Bake, uncovered, at 425° for 45 minutes or until meat reaches
  • desired doneness (for medium-rare, a meat thermometer should read
  • 145°; medium, 160°; well-done, 170°)
  • Remove tenderloin from pan; let stand for 10-15 minutes before
  • slicing. Meanwhile, add broth to pan drippings, stirring to loosen
  • browned bits; heat through. Serve with sliced beef. Yield: 12
  • servings.
Nutritional Facts: 1 serving (4.000-1/2 ounces) equals 209 calories, 10 g fat (4 g saturated fat), 83 mg cholesterol, 345 mg sodium, 1 g carbohydrate, trace fiber, 28 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

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Beef Tenderloin Roast (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.