ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef Tenderloin with Fresh Herbs

Yield Makes 8 servings
Notes: Up to 4 hours ahead, prepare meat to roast.


  • 1 center-cut beef tenderloin (3 to 4 lb.)
  • 2 tablespoons Dijon mustard
  • 6 fresh basil leaves (about 4 in.)
  • 6 fresh sage leaves (about 3 in.)
  • 1 tablespoon fresh thyme leaves
  • 3 to 6 cloves garlic, minced
  • Fresh-ground pepper
  • 2 tablespoons butter or margarine, at room temperature
  • Sage,basil, or thyme sprigs
  • Salt

Nutrition Information

  • calories 241
  • caloriesfromfat 52 %
  • protein 26 g
  • fat 14 g
  • satfat 5.9 g
  • carbohydrate 0.6 g
  • fiber 0.1 g
  • sodium 177 mg
  • cholesterol 86 mg

How to Make It

  1. Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.

  2. Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.

  3. Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.

  4. Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.

  5. Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.