Bistro Beef Tenderloin (Printer-Friendly Version) | Eating Well
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Bistro Beef Tenderloin

http://www.eatingwell.com/recipes/bistro_beef_tenderloin.html

From EatingWell:  December 2005/January 2006, EatingWell for a Healthy Heart Cookbook (2008)

Tenderloin is the most luxurious cut of beef. Although it's a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

About 12 servings | Active Time: 25 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Preheat oven to 400 degrees F.
  2. Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
  3. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
  4. Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

Nutrition

Per 3-oz. serving : 185 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 67 mg Cholesterol; 1 g Carbohydrates; 24 g Protein; 0 g Fiber; 178 mg Sodium; 214 mg Potassium

Exchanges: 3 lean meat

Tips & Notes