Beef Tenderloin with Mustard and Herbs

  • nevacation Posted: 01/05/09
    Worthy of a Special Occasion

    This is an excellent recipe. I have made it 2 times and both times my children had second and thirds! it is very easy and has great flavor. I do agree that it did take longer to cook than suggested, almost double the time. I served it with a broccoli gratin and brown rice. I would also make sure the tenderloin is uniform in shape for even cooking.

  • karenwood Posted: 05/11/09
    Worthy of a Special Occasion

    Made this over the week-end. It was fantastic! So easy and had all of the ingredients on hand thanks to our herb garden. Had the cold leftovers the next day over a salad. I will definately make this again.

  • MScherer Posted: 06/18/10
    Worthy of a Special Occasion

    I made this dinner as an early Father's Day meal. You can't go wrong with this cut of meat and it is easy to prepare and has a wonderful flavor. I grilled the meat on a charcoal grill that had a temperature gauge and used a meat thermometer so cooking the meat not over the coals but off to the side cooked the meat perfectly at 400 for 30 minutes. I rubbed the meat with the mustard then pressed herbs into the meat before wrapping it up.

  • jrdrylie Posted: 08/30/11
    Worthy of a Special Occasion

    To save some money, I actually used a pork tenderloin instead of beef. It was still very good.

  • SingingGourmand Posted: 12/27/12
    Worthy of a Special Occasion

    We made this using a ribeye. My husband wasn't convinced that putting the herbs on at the end, but he LOVED it. He turned the leftovers into brunch the next day -- tossed briefly with warmed black beans over soft corn tortillas, topped with a fried egg. Fabulous!


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