Your Daily Dish: Herb-Crusted Beef Tenderloin
Beef tenderloin. Tender. Loin. True to its name, this Herb-Crusted Tenderloin is the butteriest cut of beef, coated in a spicy crust and served with a zesty Gremolata.
3 lbs beef tenderloin, center cut
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup Dijon mustard
2 tbsp seed mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh thyme
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
- Place tenderloin on baking sheet and sprinkle with salt and pepper. Spread Dijon and seed mustard over the top and sides of the beef.
- In a small bowl, combine basil, parsley and thyme and pat evenly over the beef.
- Bake for 45 minutes for medium-rare, and a meat thermometer registers 145°F. Remove from oven and let stand 10 minutes before slicing.
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