Dijon Beef Tenderloin Recipes

Steps:

• Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
• Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
• Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.

Steps:

• Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
• Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
• Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

Steps:

• Tie beef tenderloin roast with heavy string at 2" intervals. Combine 1 tsp salt and 1/2 tsp pepper; rub on the surface of roast to season.
• Heat oil in Dutch oven over medium high heat. Add roast and garlic; cook until evenly browned, about 6 minutes. Remove roast from pan; pour off drippings.
• Add water, broth, bay leaf, thyme and cloves; bring to a boil.
• Add roast; reduce heat to medium-low. Cover and simmer about 20 minutes. Check temperature with instant-read thermometer; temperature should register 130 degrees for rare. Do not overcook.
• Remove roast to serving platter. Cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving. Roast will continue to rise about 10 degrees in temperature to 140 degrees for rare.
• While roast is finishing on platter, strain cooking liquid; reserve 2 cups.
• Remove Dutch oven from heat; add cornstarch and Dijon mustard, mixing to form a thick paste. Gradually add reserved cooking liquid, stirring constantly.
• Place Dutch oven over Medium heat; add remaining 1/2 tsp salt and 1/4 tsp pepper. Cook until slightly thickened, about 7 minutes.
• Remove strings from roast. Carve into thin slices. Serve with sauce and steamed vegetable, if desired.
• Note: A beef tenderloin roast will yield four 3-oz cooked servings per pound.