Herb Crusted Bistro Beef Tenderloin

March 17, 2013

This tender and juicy beef tenderloin recipe only takes 15 minutes to prep (and 45 in the oven) making it an easy weeknight dinner. Serve it alongside a bistro-style salad and roasted red potatoes!

Herb Crusted Bistro Beef Tenderloin
12 servings
Courtesy of Reciperehab

3 pounds beef, tenderloin steaks - trimmed of silver and fat
2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon black ground pepper
2/3 cup herbs, mixed, fresh - (such as chives, parsley, chervil, tarragon, thyme)
2 tablespoons Dijon mustard

Preheat oven to 400 degrees F.

Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.

Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.

Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
 

 




 

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