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A sliced beef tenderloin coated with herbs

Herb Roasted Beef Tenderloin

Print Recipe
A whole beef tenderloin crusted in butter, Djion mustard and fresh herbs and roasted.
Course Dinner Ideas
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 598
Author Janette

Ingredients

  • 4 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 5 pounds (2.2 kg) beef tenderloin tied with kitchen string to keep shape
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh sage finely chopped
  • 2 teaspoons fresh thyme finely chopped

Instructions

  • Remove the tenderloin from the fridge and any packaging and leave at room temperature for 1 hour.
  • Preheat oven to 425°F/220°C.
  • Set a rack inside a baking sheet. 
  • To a bowl add the softened butter and Dijon, mix well. Rub this mix all over the tenderloin.
  • To a small bowl add the salt, pepper, rosemary, sage and thyme, mix well.
  • Sprinkle the spice mix evenly all over the tenderloin, pressing it into the mustard.
  • Place the tenderloin onto the rack and roast for 30 minutes. Turn the temperature down to 350°F/177°C and cook until internal temperature reaches 130-135°F/55-58°C for medium rare, 140-145 °F/60-63°C for medium, 150-155°F/65-68°C for medium well.
  • Allow to rest for at least 30 minutes after removing from the oven before slicing. Serve with my
    Creamy Horseradish Sauce.

Video

Notes

 

 

Nutrition

Serving: 6ounces | Calories: 598kcal | Protein: 42g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 21g | Cholesterol: 158mg | Sodium: 457mg