Herb, Garlic, and Mustard-Crusted Fillet of Beef

Herb, Garlic, and Mustard-Crusted Fillet of Beef Recipe
Photography: Randy Mayor; Styling: Jan Gautro
To make a sauce for the beef, deglaze the pan with red wine and reduce it.

Yield:

8 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Nutritional Information

Calories 154
Caloriesfromfat 43 %
Fat 7.4 g
Satfat 2.6 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 19.8 g
Carbohydrate 1.4 g
Fiber 0.3 g
Cholesterol 57 mg
Iron 2.8 mg
Sodium 404 mg
Calcium 23 mg

Ingredients

1 (2-pound) beef tenderloin, trimmed
Cooking spray
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
3 garlic cloves, minced

Preparation

Preheat oven to 400°.

Place beef on broiler pan coated with cooking spray, and sprinkle with salt and pepper. Spread the mustard evenly over beef. Combine remaining ingredients; pat evenly over beef.

Insert a meat thermometer into thickest portion of beef. Bake at 400° for 40 minutes or until thermometer registers 145° (medium-rare) or desired degree of doneness.

Transfer the beef to a cutting board. Cover loosely with foil, and let stand 10 minutes before slicing.

Note:

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.

David Bonom,

Cooking Light

November 2003
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