Herb and Spice Beef Tenderloin Roast With Dijon Mustard Recipe

Name: Herb and Spice Beef Tenderloin Roast
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 (3- to 4-pound) beef tenderloin roast, trimmed; 1 teaspoon dried leaf rosemary; 2 teaspoons dried leaf thyme; 2 cloves garlic, finely minced; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; 1 teaspoon sea salt; 1 teaspoon dried leaf tarragon; 1 teaspoon freshly ground black pepper; 1 tablespoon Dijon mustard

Prep: 5 mins

Cook: 55 mins

Total: 60 mins

Servings: 10 to 12 servings

Yield: 1 roast

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This beef tenderloin roast is seasoned with a wonderful array of dried herbs and spices including rosemary, thyme, garlic, nutmeg, tarragon, among others, that are then combined with Dijon mustard and rubbed on the roast. This mixture gives extra flavor to this tender and delicious beef tenderloin.

The most tender and expensive cut of beef, beef tenderloin contains not only the filet mignon but the porterhouse and T-bone steak cuts, too. It is an oblong shape and when you roast this piece of meat, remember if there is a pointy tip to fold it over and tie it to the main part of the roast, so this portion doesn't overcook. Beef tenderloin is best-cooked medium-rare to medium, so check with a meat thermometer to ensure it reaches about 145 F. Let it rest for a few minutes before slicing, so it achieves the maximum juicy and tenderness these roasts are known for.

Serve this beef tenderloin with your favorite mashed or roasted potatoes and a side vegetable or tossed salad. For a finishing touch for this oh-so-special dinner, include a decadent chocolate dessert.

What You'll Need to Make This Beef Recipe

A Wireless Meat Thermometer

A Dependable Roasting Pan

A Sharp Chef's Knife

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1 (3- to 4-pound) beef tenderloin roast, trimmed
1 teaspoon dried leaf rosemary
2 teaspoons dried leaf thyme
2 cloves garlic, finely minced
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 teaspoon sea salt
1 teaspoon dried leaf tarragon
1 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard

Gather the ingredients.

The Spruce Eats / Nita West
Preheat oven to 400 F. Place the roast on a rack in a roasting pan.

The Spruce Eats / Nita West
Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub the mixture all over the roast.

The Spruce Eats / Nita West
Roast for 45 to 55 minutes, or until an instant-read thermometer registers about 145 F when inserted into the thickest part of the roast.

The Spruce Eats / Nita West
Remove from the oven, tent loosely with foil, and let the roast rest for 10 minutes before slicing.

The Spruce Eats / Nita West
Slice and serve with your choice of sides.

The Spruce Eats / Nita West

Tip

If the beef tenderloin is not already tied when you purchase it, tie it with butcher's twine before seasoning the roast.

How to Store and Freeze

Any leftover cooked beef tenderloin should be placed in an airtight container and refrigerated. It should be eaten within three days.

You can freeze it also, but it must be placed in a freezer-safe bag with all the excess air squeezed out or vacuum-seal it, to ensure it doesn't get freezer-burn, and used within two to three months.

Why let beef tenderloin rest before slicing?

The secret to getting that perfectly juicy, tender, and succulent piece of meat, whether it be in roast or steak form, is to let it rest before slicing it. The act of letting it sit allows the meat to cool and juices to head back into the meat and be reabsorbed, rather than pooling on the plate.

The Classic French Chateaubriand

Nutrition Facts (per serving)
493	Calories
37g	Fat
1g	Carbs
36g	Protein

Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories	493
% Daily Value*
Total Fat 37g	48%
Saturated Fat 15g	74%
Cholesterol 129mg	43%
Sodium 297mg	13%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 36g
Vitamin C 0mg	2%
Calcium 23mg	2%
Iron 5mg	28%
Potassium 513mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.