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Rec: Herb and Garlic-Crusted Beef Tenderloin....made this a while back, very good.

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Joined: Dec 9, 2005


Posted to Thread #16088 at 6:17 pm on Sep 5, 2009

Herb and Garlic-Crusted Beef Tenderloin

Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.

8 tablespoons olive oil
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed

6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard

Preheat oven to 375̊F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125̊F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
Makes 10 servings.

12/99 Bon Appétit

Pat's notes: Excellent!!! and so easy. The pepper relish didn't get good reviews at Epicurious so I didn't make it, and it was fine without. Used a 2 lb. beef tenderloin. Good accompaniments were a caesar salad and herb roasted red potatoes with red onion and coarsely chopped garlic. Leftovers can be thinly sliced to use on Roast Beef Crostini.


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