The Dijon-herb rub is a great recipe to keep on hand.
It is perfect for this tenderloin, but also excellent for lamb.
1½ pounds trimmed beef tenderloin roast (preferably top cut)
½ teaspoon kosher or sea salt, divided
½ teaspoon freshly ground black pepper, divided
3 garlic cloves
2 stalks fresh thyme, stems discarded
1 stalk fresh rosemary, stem discarded
1 stalk fresh oregano, stem discarded
½ teaspoon dried tarragon
3 tablespoons extra virgin olive oil
2 tablespoons Dijon-style mustard
Nutritional information per serving:
Calories 390 (77% from fat) • carb. 2g • pro. 20g • fat 33g
sat. fat 12g • chol. 80mg • sod. 350mg • calc. 18mg • fiber 0g
1. Preheat the toaster oven to 375°F on the Bake setting with the rack in position A. Line the baking pan with aluminum foil.
2. Pat beef dry with paper towels. Rub with ¼ teaspoon each of the salt and pepper; reserve.
3. Put the garlic, herbs and the remaining salt and pepper in the bowl of a mini chopper or food processor. Process until well combined. With the chopper/processor running, add the oil in a slow and steady stream through the feed tube or drizzle hole. Process until combined.
4. Rub the mustard on the tenderloin. Evenly spread the herb mixture on top (a pastry brush makes this task quick and simple). Place beef on the prepared baking tray and roast for about 35 to 40 minutes, or until the internal temperature reads 125°F. Let meat rest 10 to 15 minutes before slicing.
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