Entrees
Herb-Crusted Beef Tenderloin
Makes six servings
Herb-Crusted Beef Tenderloin
Makes six servings
The Dijon-herb rub is a great recipe to keep on hand.
It is perfect for this tenderloin, but also excellent for lamb.
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
carb. 2g
pro. 20g
fat 33g sat. fat 12g
chol. 80mg
sod. 350mg
calc. 18mg
fiber 0g
Ingredients
- 1½pounds trimmed beef tenderloin roast (preferably top cut)
- ½teaspoon kosher or sea salt, divided
- ½teaspoon freshly ground black pepper, divided
- 3garlic cloves
- 2stalks fresh thyme, stems discarded
- 1stalk fresh rosemary, stem discarded
- 1stalk fresh oregano, stem discarded
- ½teaspoon dried tarragon
- 3tablespoons extra virgin olive oil
- 2tablespoons Dijon-style mustard
Preparation
- 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.
