|Me and my Dad (about 15 years ago)|
Elegant Beef Tenderloin with Herb-Dijon Crust
Adapted from Betty Crocker
Prep time – 15 minutes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh oregano leaves
3 cloves garlic, finely chopped
2 lb beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons Dijon mustard
Heat oven to 400 Degrees F.
In small bowl, mix parsley, basil thyme, oregano and garlic; set aside.
(I did not have fresh thyme or oregano. I had to use dried. I used about 2 Tablespoons of each)
Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
Bake uncovered 35 – 45 minutes or until thermometer reads at least 140 degrees (this will give you a medium-rare doneness).
Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145 degrees F. Cut beef into 1/2 inch thick slices
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