Mustard Crusted Beef Tenderloin
Elevate your next dinner gathering with this Mustard Crusted Beef Tenderloin, a show-stopping centerpiece that pairs bold flavors with effortless elegance. This recipe features a succulent 2-pound beef tenderloin coated in a zesty mix of Dijon and whole-grain mustard, fragrant minced garlic, and freshly chopped rosemary and thyme. After creating a beautifully seared crust, the tenderloin is roasted to perfection in under 35 minutes, delivering a juicy, tender interior. With its golden, herb-infused crust and restaurant-quality presentation, this dish is perfect for holidays, special occasions, or an unforgettable family meal. Serve with roasted vegetables, creamy mashed potatoes, or a vibrant salad for a complete gourmet experience. Keywords: mustard-crusted beef tenderloin, roasted beef tenderloin, elegant dinner recipe, herb-crusted beef tenderloin, special occasion beef recipes.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 3 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and set aside.
Trim the beef tenderloin of any silver skin and excess fat, and pat it dry with paper towels.
Season the beef tenderloin generously on all sides with kosher salt and freshly ground black pepper.
In a small bowl, combine the Dijon mustard, whole grain mustard, minced garlic, chopped rosemary, and thyme leaves. Mix well.
Rub the mustard mixture evenly all over the beef tenderloin, ensuring the surface is completely coated.
Heat olive oil in a large skillet over medium-high heat. Sear the beef tenderloin on all sides, about 1-2 minutes per side, until a deep golden crust forms.
Transfer the seared beef tenderloin to the prepared wire rack and place it in the preheated oven.
Roast the tenderloin for 25-35 minutes, or until the internal temperature reaches 125°F (52°C) for medium rare, or adjust based on your preferred doneness.
Remove the beef from the oven and loosely tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the tenderloin into thick medallions and serve immediately. Enjoy this stunning centerpiece with your favorite sides!
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 601 mg | 13% | |
*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.
