Beef Tenderloin Roast Recipe

5 10 8
Beef Tenderloin Roast Recipe
Beef Tenderloin Roast Recipe photo by Taste of Home
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Beef Tenderloin Roast Recipe

Read Reviews
5 10 8
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 45 min. + standing

Ingredients

  • 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

Directions

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 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.
Originally published as Roasted Beef Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p8

Nutritional Facts

4-1/2 ounce-weight: 209 calories, 10g fat (4g saturated fat), 83mg cholesterol, 345mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 28g protein.

  • 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
  1. 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 thermometer should read 145°; medium, 160°; well-done, 170°)
  2. 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.
Originally published as Roasted Beef Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p8

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Reviews forBeef Tenderloin Roast

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ReneeMurby User ID: 7119369 39112
Reviewed Mar. 9, 2014

"Excellent exactly as is. My significant other always cooks the beef tenderloin but this time I did it and followed this recipe exactly. He said, "From now on you are in charge of the beef Tenderloin, this is phenomenal.""

MY REVIEW
Idahogem1 User ID: 4985974 51479
Reviewed Sep. 22, 2013

"Outstanding! This was so simple and yet so flavorful! I added a tablespoon of olive oil to the mustard crust. I did not have garlic and onion salt so I used granulated onion and garlic and then added a pinch of Sel Gris sea salt. The meat was so tender you didn't need a knife to cut it. Absolutely a new favorite in our house."

MY REVIEW
Hannah0418 User ID: 1795891 33074
Reviewed Sep. 12, 2013

"Made this again and added a couple tbsp of BBQ sauce, omitted the beef broth. EXCELLENT! My tenderloin was smaller so it only needed 22 min at 400."

MY REVIEW
lyndireed User ID: 2869743 99130
Reviewed Feb. 10, 2013

"Very good, Tender, good flavor."

MY REVIEW
Hannah0418 User ID: 1795891 33959
Reviewed Oct. 31, 2011

"nice flavor. easy to make."

MY REVIEW
dilbert098 User ID: 3743376 93237
Reviewed Jan. 16, 2011

"needed a simple roast beef for my dad to make.. left the list of ingredients for him on the answering machine.. we had it 3 weeks ago and we're still raving about it.. my dad couldn't believe something with only a few ingredients could taste so good! thanks for sharing!"

MY REVIEW
needsomezzzs User ID: 4392298 114008
Reviewed Aug. 1, 2010

"This was delicious, I added a half cup of red wine while it was roasting. Definately a keeper!"

MY REVIEW
valreads User ID: 167875 93236
Reviewed Dec. 26, 2009

"I served this for Christmas dinner. Everyone loved it! It was butter-tender and the dijon mustard rub was fabulous. This one is a winner!"

MY REVIEW
Springscook User ID: 4280266 114002
Reviewed Oct. 18, 2009

"Delicious! The Dijon mustard added nice flavor."

MY REVIEW
bebopp_PA User ID: 50930 74754
Reviewed Dec. 26, 2008

"Had this for Christmas dinner; never made a tenderloin in my LIFE. I was absolutely FABULOUS! Dh is requesting it for New Years!"

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