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Beef Tenderloin with Fresh Herbs

Beef Tenderloin with Fresh Herbs

Notes: Up to 4 hours ahead, prepare meat to roast.

Sunset DECEMBER 1998

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 52%
  • Protein: 26g
  • Fat: 14g
  • Saturated fat: 5.9g
  • Carbohydrate: 0.6g
  • Fiber: 0.1g
  • Sodium: 177mg
  • Cholesterol: 86mg

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Beef Tenderloin with Fresh Herbs recipe