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20 minute dinner recipes

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Bistro Beef Tenderloin


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



  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.


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

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