Bistro Beef Tenderloin

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From the EatingWell Kitchen

Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 3-pound beef tenderloin, trimmed of fat
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
  • 2 tablespoons Dijon mustard

Preparation

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  • Ready In

  1. Preheat oven to 400 °F.
  2. Tie kitchen string around tenderloin in three places so it doesn't flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
  3. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 °F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
  4. Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
  • Equipment: Kitchen string
  • Roasting Tips 1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven. 2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals. 3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier. 4. Give it a rest. A roast's internal temperature will rise about 10 °while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.

Nutrition information

  • Serving size: 3 oz.
  • Per serving: 181 calories; 9 g fat(3 g sat); 0 g fiber; 0 g carbohydrates; 23 g protein; 10 mcg folate; 65 mg cholesterol; 0 g sugars; 0 g added sugars; 135 IU vitamin A; 2 mg vitamin C; 22 mg calcium; 2 mg iron; 174 mg sodium; 309 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat

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