Bistro Beef Tenderloin

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Bistro Beef Tenderloin

Bistro Beef Tenderloin

Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

Serves 12

Prep Time 25 min

Total Time 70 min.

Ingredients

  • 1 3-pound beef tenderloin, trimmed of fat
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
  • 2 tablespoon Dijon mustard

Cooking Directions

Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

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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