Herb Crusted Beef Tenderloin
Elevate your dinner table with the irresistible elegance of Herb Crusted Beef Tenderloin. This showstopping main course features a perfectly seared beef tenderloin coated in a flavorful blend of Dijon mustard, garlic, and fresh herbs like rosemary, thyme, and parsley. Topped off with a golden, crunchy layer of panko breadcrumbs, this dish combines rich, tender meat with a satisfying crispy crust. With simple steps and just 20 minutes of prep, this recipe is ideal for special occasions or a gourmet weeknight treat. Serve it alongside roasted vegetables or creamy mashed potatoes to complete a restaurant-quality meal right at home. Perfectly cooked with a juicy center, this herb-crusted masterpiece is your new go-to recipe for impressing family and friends!
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Pat the beef tenderloin dry with paper towels and season evenly with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side. Remove the beef tenderloin from the skillet and set aside.
In a small bowl, mix together Dijon mustard, minced garlic, chopped rosemary, thyme, and parsley.
Brush the Dijon herb mixture generously over the entire surface of the beef tenderloin.
In another bowl, combine the panko breadcrumbs with the remaining tablespoon of olive oil until the crumbs are lightly coated.
Press the panko mixture firmly onto the herb-coated beef tenderloin, ensuring it adheres evenly.
Place the crusted beef tenderloin back into the skillet, or transfer it to a baking sheet if using a non-oven-safe skillet.
Roast the beef tenderloin in the preheated oven for 25-35 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Remove the beef tenderloin from the oven, tent it loosely with foil, and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
