Serves 10
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.
