Herb-Crusted Beef Tenderloin Recipe

Publisher Photo

Herb-Crusted Beef Tenderloin Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + standing

Ingredients

  • 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

Directions

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.
Originally published as Herb-Crusted Beef Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p24

Nutritional Facts

5 ounces cooked beef: 323 calories, 17g fat (5g saturated fat), 75mg cholesterol, 418mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 37g protein.

  • 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
  1. 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.
  2. Combine mustard, garlic, 2 tablespoons thyme, 2 tablespoons rosemary and remaining oil; brush over roast.
  3. 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.
Originally published as Herb-Crusted Beef Tenderloin in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p24

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerb-Crusted Beef Tenderloin

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review