Nine years ago today, my father passed.
My Dad was a military man.  He spent 21 years in the Army.  Spent time in Korea and fought in the Viet Nam war.  At times he was a hard man, but I always knew I could count on him. 

My Dad loved to cook.  While in the military, he only had time to cook at Thanksgiving and Christmas.  They were great meals.  One of my favorite dishes was his candied yams!  I continue with his recipe even now.

When my father decided to fully retire, he decided to cook also!  He would watch the Food Channel and then run to the store and buy up what he needed to make a special meal for that night!
My Mother was selling Real Estate at the time and I think she would stay in the office long enough to make sure there was no chance she would have to cook if she was home early!

Me and my Dad (about 15 years ago)
 Steak, roast, well, any type of beef was my Dad’s favorite! I know he would have loved this recipe. Here’s to you Dad!   Miss you!

Elegant Beef Tenderloin with Herb-Dijon Crust
Adapted from Betty Crocker
Prep time – 15 minutes
Serves 8


 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


I am linking up with:
Reasons To Skip the Housework


Follow me on


I am a lover of great food, gardening, quilting and all things that make my house a home.
Follow me on

Latest posts by Cynthia (see all)

Tagged with →  

4 Responses to Beef Tenderloin – My Dad would have loved it!

  1. This sounds so yummy, Cynthia! I am sure your Dad would have loved it :)

  2. Swathi iyer says:

    Beef tnederloin looks delicious Cynthia. You made your dad proud.

  3. WOW! The beef tenderloin looks very delicious! A great recipe passed down from your dad :)

  4. This looks really good. Thanks for sharing at FFF and your Dad would be proud.

Leave a Reply

Your email address will not be published. Required fields are marked *

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop us a note so we can take care of it!

Follow Me

Stay Connected

Follow on Bloglovin