Print Options:

Beef Tenderloin with Fresh Herbs





Yields
Makes 8 servings

Notes: Up to 4 hours ahead, prepare meat to roast.

 1 center-cut beef tenderloin (3 to 4 lb.)
 2 tablespoons Dijon mustard
 6 fresh basil leaves (about 4 in.)
 6 fresh sage leaves (about 3 in.)
 1 tablespoon fresh thyme leaves
 3 to 6 cloves garlic, minced
  Fresh-ground pepper
 2 tablespoons butter or margarine, at room temperature
  Sage,basil, or thyme sprigs
  Salt
Step 1
1

Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.

Step 2
2

Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.

Step 3
3

Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.

Step 4
4

Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.

Step 5
5

Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 241Calories from Fat 52
% Daily Value *
Total Fat 14g22%

Saturated Fat 5.9g30%
Cholesterol 86mg29%
Sodium 177mg8%
Total Carbohydrate 0.6g1%

Dietary Fiber 0.1g1%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.