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Herb-Crusted Beef Tenderloin

 Herb-Crusted Beef Tenderloin
We enjoy easy-to-prepare entrees using fresh herbs, and often serve this tenderloin with steamed veggies. This one smells amazing in the kitchen and would be simple to serve guests. —Peter Halferty, Corpus Christi, Texas
8 ServingsPrep: 20 min. Bake: 30 min. + standing


  • 1 beef tenderloin roast (3 to 3-1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 6 tablespoons Dijon mustard
  • 6 garlic cloves, minced
  • 2 tablespoons plus 1-1/2 teaspoons minced fresh thyme, divided
  • 2 tablespoons plus 1-1/2 teaspoons minced fresh rosemary, divided


  • Rub tenderloin with 1 tablespoon oil; sprinkle with pepper and salt.
  • In a large skillet, brown beef on all sides. Transfer to a rack in a
  • shallow roasting pan.
  • Combine mustard, garlic, 2 tablespoons thyme, 2 tablespoons rosemary
  • and remaining oil; brush over roast.
  • Bake, uncovered, at 425° for 30-40 minutes or until meat reaches
  • desired doneness (for medium-rare, a thermometer should read
  • 145°; medium, 160°; well-done, 170°). Let stand 10
  • minutes before slicing. Sprinkle with remaining herbs before
  • serving. Yield: 8 servings.
Nutritional Facts: 5 ounces cooked beef equals 323 calories,

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Herb-Crusted Beef Tenderloin (continued)

Nutritional Facts: 17 g fat (5 g saturated fat), 75 mg cholesterol, 418 mg sodium, 4 g carbohydrate, trace fiber, 37 g protein.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now