Recipes

Recipe: H-Crusted Beef Tenderloin

A tangy twist on a staple steak

By Janet Gyenes /

Credit: Courtesy of Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook

Mustard gives this tenderloin a tangy taste

H-Crusted Beef Tenderloin

Ingredients

  • 3 lbs/1.4 kg beef tenderloin, center cut
  • 1 tsp/5 ml kosher salt
  • 1/2 tsp/2 ml freshly ground black pepper
  • 1/4 cup/60 ml Dijon mustard
  • 2 tbsp/30 ml seed mustard
  • 1/4 cup/60 ml chopped fresh basil
  • 1/4 cup/60 ml chopped fresh flat-leaf parsley
  • 2 tbsp/30 ml chopped fresh thyme

Instructions

  • Preheat oven to 400 F (200 C).
  • 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; meat thermometer should register 145 F 
(200 C). Remove from oven and let stand 10 minutes before slicing.

Serves 8

Courtesy of Bite Me: A Stomach-Satisfying, Visually Gratifying, Fresh-Mouthed Cookbook ($29.95, Pinky Swear Press, 2009)

Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.