Bistro Beef Tenderloin

This herb-rubbed tenderloin recipe is a stunner for meat-lovers and moderates alike!

What You Need:

  • 3 lb beef tenderloin, trimmed of fat
  • 2 Tbsps extra-virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 2/3 cup chopped mixed fresh herbs (chives, parsley, chervil, tarragon, thyme)
  • 2 Tbsps Dijon mustard

 How It’s Made:

  1. Preheat oven to 400°F.
  2. Tie kitchen string around tenderloin in three places, so it doesn’t flatten while roasting.
  3. Rub tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
  4. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140°F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking.
  5. Transfer to a cutting board; let rest for 10 minutes. Remove string.
  6. Place herbs on a large plate. Coat tenderloin evenly with mustard; then roll in herbs, pressing gently to adhere. Slice and serve.

Serving Size: 12

Nutritional Facts:
Plate icon

Calories 185
Total Fat 9g
Chol 67mg
Protein 24g

Sodium 176mg
Total Carbo 1g
Fiber 0g
Sugars 0g

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