Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An herb-mustard coating is a classic preparation for beef tenderloin. Add one teaspoon chopped fresh tarragon to the herb mixture, if desired. Serve with roasted potatoes and Brussels sprouts for an easy yet special dinner for guests.

David Bonom
Recipe by Cooking Light November 2008

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Recipe Summary

Yield:
8 servings (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Sprinkle beef with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 2 minutes on each side or until browned.

  • Combine mustard and garlic in a small bowl. Rub mustard mixture evenly over beef. Combine parsley, rosemary, and thyme in a small bowl. Sprinkle beef evenly with parsley mixture. Place beef on a broiler pan coated with cooking spray. Bake at 425° for 26 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.

Nutrition Facts

149 calories; calories from fat 32%; fat 5.3g; saturated fat 2g; mono fat 2.1g; poly fat 0.2g; protein 22.3g; carbohydrates 1.4g; fiber 0.1g; cholesterol 52mg; iron 1.5mg; sodium 404mg; calcium 19mg.
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