By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 10
292 cal · 45 min
Beef Tenderloin with Mustard and Herbs
Recipe GLPR9d8c4d05c30ca3
A elegant and flavorful beef tenderloin coated with a tangy Dijon mustard and fresh herb crust. The beef is seared to perfection and finished with a medley of parsley, thyme, and rosemary that infuses every bite with aromatic, garden-fresh flavors. Perfect for an impressive main course.
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Ingredients
1 beef tenderloin (4-5 pounds)
Cooking spray
1 teaspoon salt
1 teaspoon freshly ground black pepper
⅓ cup finely chopped fresh parsley
2 tablespoons chopped fresh thyme
1½ tablespoons finely chopped fresh rosemary
3 tablespoons Dijon mustard
Directions
Pat the beef tenderloin dry with paper towels. Season the entire surface generously with salt and freshly ground black pepper.
In a small bowl, combine the finely chopped parsley, thyme, and rosemary. Mix in the Dijon mustard until well combined into a paste.
Spread the mustard-herb mixture evenly over all sides of the beef tenderloin, pressing gently so it adheres to the meat.
Heat a large oven-safe skillet over medium-high heat and lightly coat with cooking spray. Sear the beef tenderloin on all sides until well browned, about 2-3 minutes per side.
Transfer the skillet to a preheated 400°F oven (or if your skillet is not oven-safe, transfer the beef to a baking dish). Roast until an instant-read thermometer inserted into the thickest part registers 145°F for medium-rare, approximately 20-25 minutes.
Remove from the oven and let the beef tenderloin rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice the beef tenderloin into ½-inch thick slices and arrange on a serving platter. Serve immediately while warm.
Comments
Beef tenderloin is expensive—expect $25 to $35 for a 3-4 pound roast at Harris Teeter or Food Lion, driving the cost to $2.50–$3.50 per serving before sides—and this simple herb crust does nothing to offset that premium price. All ingredients are widely available at any Charlotte chain, but the stated 45 minutes ignores the critical resting time; plan for an hour total if you want a properly seared and rested tenderloin. This is a special-occasion dish for a dinner party, not a weeknight meal, and leftovers are excellent cold or briefly rewarmed, making it worth the investment if you are feeding a crowd and can buy on sale.
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