Nut-Free Herb-Crusted Baked Beef
Elevate your dinner table with this Nut-Free Herb-Crusted Baked Beef recipe, a delicious spin on a classic roast that's perfect for any occasion. Featuring a tender beef tenderloin coated in a flavorful blend of fresh rosemary, thyme, minced garlic, and panko breadcrumbs, this dish delivers bold herbal notes and a satisfying crunch—all without the use of nuts, making it safe for allergy-sensitive diners. Dijon mustard acts as the perfect adhesive, locking the aromatic crust onto the beef for a stunning presentation and a rich depth of flavor. After a short prep time and a quick bake, you'll have a juicy, medium-rare roast ready to impress. Ideal for pairing with roasted vegetables or a creamy sauce, this nut-free masterpiece is guaranteed to become a crowd favorite.
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Recipe Information
Ingredients
- 2 pounds beef tenderloin
- 4 tablespoons olive oil
- 2 teaspoons coarse sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 cloves garlic cloves, minced
- 1 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef tenderloin dry with paper towels and place it on a cutting board. Brush the beef with 2 tablespoons of olive oil, ensuring it's evenly coated.
In a small bowl, mix together the coarse sea salt and ground black pepper. Season the beef generously on all sides with the salt and pepper mixture.
Finely chop the fresh rosemary and thyme. In a medium-sized bowl, combine the chopped rosemary, thyme, minced garlic, and panko breadcrumbs.
Add the remaining 2 tablespoons of olive oil to the herb and breadcrumb mixture, stirring well to combine.
Spread the Dijon mustard evenly over the entire surface of the beef tenderloin. This will act as glue for the herb crust.
Gently press the herb and breadcrumb mixture onto the mustard-coated beef, ensuring a thick, even layer covers all sides.
Place the crusted beef tenderloin onto a roasting rack set inside a roasting pan.
Insert in the preheated oven and bake for 30-35 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the beef from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a tender cut.
Slice the beef tenderloin against the grain into desired thickness and serve warm. Enjoy the flavorful, nut-free herb-crusted beef!
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 8236 mg | 358% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.6 g | ||
| Protein | 285.0 g | 570% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 201 mg | 15% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 3608 mg | 77% | |
*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.
