|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This beef tenderloin roast is seasoned with a wonderful array of dried herbs and spices including rosemary, thyme, garlic, nutmeg, tarragon, among others, that are then combined with Dijon mustard and rubbed on the roast. This mixture gives extra flavor to this tender and delicious beef tenderloin.
The most tender and expensive cut of beef, beef tenderloin contains not only the filet mignon but the porterhouse and T-bone steak cuts, too. It is an oblong shape and when you roast this piece of meat, remember if there is a pointy tip to fold it over and tie it to the main part of the roast, so this portion doesn't overcook. Beef tenderloin is best-cooked medium-rare to medium, so check with a meat thermometer to ensure it reaches about 145 F. Let it rest for a few minutes before slicing, so it achieves the maximum juicy and tenderness these roasts are known for.
Serve this beef tenderloin with your favorite mashed or roasted potatoes and a side vegetable or tossed salad. For a finishing touch for this oh-so-special dinner, include a decadent chocolate dessert.
1 (3- to 4-pound) beef tenderloin roast, trimmed
1 teaspoon dried leaf rosemary
2 teaspoons dried leaf thyme
2 cloves garlic, finely minced
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 teaspoon sea salt
1 teaspoon dried leaf tarragon
1 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
Steps to Make It
Gather the ingredients.
Preheat oven to 400 F. Place the roast on a rack in a roasting pan.
Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub the mixture all over the roast.
Roast for 45 to 55 minutes, or until an instant-read thermometer registers about 145 F when inserted into the thickest part of the roast.
Remove from the oven, tent loosely with foil, and let the roast rest for 10 minutes before slicing.
Slice and serve with your choice of sides.
If the beef tenderloin is not already tied when you purchase it, tie it with butcher's twine before seasoning the roast.
How to Store and Freeze
Any leftover cooked beef tenderloin should be placed in an airtight container and refrigerated. It should be eaten within three days.
You can freeze it also, but it must be placed in a freezer-safe bag with all the excess air squeezed out or vacuum-seal it, to ensure it doesn't get freezer-burn, and used within two to three months.
Why let beef tenderloin rest before slicing?
The secret to getting that perfectly juicy, tender, and succulent piece of meat, whether it be in roast or steak form, is to let it rest before slicing it. The act of letting it sit allows the meat to cool and juices to head back into the meat and be reabsorbed, rather than pooling on the plate.