Description
Learn how to cook a mouthwatering Herbed Beef Tenderloin that will impress your guests! This easy recipe is perfect for any special occasion.
Ingredients
- 4 tablespoons vegetable oil (60g)
- 1 tablespoon Dijon mustard (15ml)
- 5 pound (2.2 kg) beef tenderloin, tied with kitchen string
- 2 teaspoons salt (10g)
- 1 teaspoon ground black pepper (5g)
- 1 tablespoon fresh rosemary, finely chopped (15ml)
- 1 tablespoon fresh sage, finely chopped (15ml)
- 2 teaspoons fresh thyme, finely chopped (10ml)
Instructions
- Take the beef tenderloin out of the refrigerator and its packaging, letting it sit at room temperature for 60 minutes.
- Warm up the oven to 425°F/220°C.
- Position a wire rack on top of a baking tray.
- Combine the vegetable oil with the Dijon mustard in a bowl, ensuring they are thoroughly mixed. Spread this mixture evenly across the surface of the tenderloin.
- In another small bowl, mix together the salt, black pepper, rosemary, sage, and thyme until well combined.
- Evenly distribute this herb mixture over the tenderloin, pressing it into the mustard coating.
- Set the prepared tenderloin on the wire rack and place it in the oven for 30 minutes. Lower the oven’s heat to 350°F/177°C and continue roasting until the internal temperature reaches 130-135°F/55-58°C for medium rare, 140-145°F/60-63°C for medium, or 150-155°F/65-68°C for medium well.
- Let the tenderloin rest for a minimum of 30 minutes after taking it out of the oven before slicing it. Accompany with my Creamy Horseradish Sauce when serving.
