Beef Tenderloin with Mustard and Herbs

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Grill the beef tenderloin first, and then coat it in the mustard and herb mixture for bright, fresh flavors. Serve the tenderloin with grilled polenta and a simple salad.

Yield: 10 servings (serving size: 3 ounces)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 44%
  • Fat: 9.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 23.4g
  • Carbohydrate: 1.4g
  • Fiber: 0.2g
  • Cholesterol: 71mg
  • Iron: 1.7mg
  • Sodium: 393mg
  • Calcium: 23mg

Ingredients

  • 1 (2 1/2-pound) beef tenderloin, trimmed
  • Cooking spray
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup finely chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 3 tablespoons Dijon mustard

Preparation

  1. 1. Prepare grill.
  2. 2. Lightly coat beef with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a thermometer registers 145° or until desired degree of doneness, turning to brown on all sides. Let beef stand 10 minutes.
  3. 3. Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15–inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Slice beef.
Note:

Spread the chopped fresh herbs on a sheet of plastic wrap so you can evenly coat the beef with minimal mess.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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