Beef Tenderloin with Mustard-Herb Crust

Treat your taste buds to a culinary delight with our Beef Tenderloin with Mustard-Herb Crust recipe. Succulent beef tenderloin is generously coated in a savory blend of Dijon mustard, fresh herbs, and breadcrumbs, then oven-roasted to perfection. Enjoy tender slices of beef bursting with flavor with every bite.

Recipe - Frankston #713

Servings8

Cook Time75 Minutes

Calories346

Ingredients

2 1/2 to 3 lbs beef tenderloin

1 tsp salt

1 tsp cracked black pepper

3 Tbs canola oil

1/4 cup brown mustard

2 Tbs extra virgin olive oil

1 Tbs fresh thyme, finely chopped

1 Tbs fresh sage, finely chopped

2 Tbs Progresso™ Panko Crispy Bread Crumbs, Plain

Directions

Trim the tenderloin of excess fat and silverskin. Rub with salt and pepper. Refrigerate for 3 to 4 hours or overnight. An hour before cooking, remove from the fridge. Let the meat come to room temperature.
Preheat oven to 400° F. Heat a roasting pan or large Dutch oven over medium-high heat. Add canola oil. When the pan is hot, add meat. Sear on all sides (about 3 minutes per side). After searing, set aside to cool.
In a bowl, combine the mustard, olive oil, thyme, sage, savory and panko. Spread the mixture on top of the tenderloin. Place in the oven. Cook until internal temperature reaches 130° F for medium-rare or 140° F for medium. Cooking time will vary depending on thickness and degree of searing. Allow approximately 40 minutes for medium doneness. Remove from the oven, and let meat rest for 15 minutes before slicing.

Nutritional Information

Calories: 346, Fat: 20 g (5 g Saturated Fat), Cholesterol: 111 mg, Sodium: 413 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 38 g.

0 minutes

Prep Time

75 minutes

Cook Time

Servings

346

Calories

Shop Ingredients

Makes 8 servings

2 1/2 to 3 lbs beef tenderloin

Not Available

1 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.99$0.04/oz

1 tsp cracked black pepper

Not Available

3 Tbs canola oil

Brookshire's Canola Oil - 48 Fluid ounce

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$4.99 was $5.69$0.10/fl oz

1/4 cup brown mustard

Brookshire's Spicy Brown Mustard - 12 Ounce

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$1.99 was $2.49$0.17/oz

2 Tbs extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce

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$6.99$0.82/fl oz

1 Tbs fresh thyme, finely chopped

Not Available

1 Tbs fresh sage, finely chopped

Not Available

2 Tbs Progresso™ Panko Crispy Bread Crumbs, Plain

Progresso Bread Crumbs, Crispy, Panko, Italian Style - 8 Ounce

Add Progresso Bread Crumbs, Crispy, Panko, Italian Style to Favorites.Add Progresso Bread Crumbs, Crispy, Panko, Italian Style to Favorites.

$2.29 was $2.49$0.29/oz

Nutritional Information

Calories: 346, Fat: 20 g (5 g Saturated Fat), Cholesterol: 111 mg, Sodium: 413 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 38 g.

Directions

Trim the tenderloin of excess fat and silverskin. Rub with salt and pepper. Refrigerate for 3 to 4 hours or overnight. An hour before cooking, remove from the fridge. Let the meat come to room temperature.
Preheat oven to 400° F. Heat a roasting pan or large Dutch oven over medium-high heat. Add canola oil. When the pan is hot, add meat. Sear on all sides (about 3 minutes per side). After searing, set aside to cool.
In a bowl, combine the mustard, olive oil, thyme, sage, savory and panko. Spread the mixture on top of the tenderloin. Place in the oven. Cook until internal temperature reaches 130° F for medium-rare or 140° F for medium. Cooking time will vary depending on thickness and degree of searing. Allow approximately 40 minutes for medium doneness. Remove from the oven, and let meat rest for 15 minutes before slicing.