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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Herb, Garlic, and Mustard-Crusted Fillet of Beef

To make a sauce for the beef, deglaze the pan with red wine and reduce it.

Cooking Light NOVEMBER 2003

  • Yield: 8 servings (serving size: 3 ounces)

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.

Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 43%
  • Fat: 7.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 19.8g
  • Carbohydrate: 1.4g
  • Fiber: 0.3g
  • Cholesterol: 57mg
  • Iron: 2.8mg
  • Sodium: 404mg
  • Calcium: 23mg
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Herb, Garlic, and Mustard-Crusted Fillet of Beef recipe

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