Bistro Beef Tenderloin
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.
- 1 3-pound beef tenderloin, trimmed of fat
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
- 2 tablespoons Dijon mustard
- Preheat oven to 400 degrees F.
- 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.
- 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.
- Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
Tips & Notes
- Make Ahead Tip: Equipment: Kitchen string
- Roasting Tips
- 1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
- 2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
- 3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
- 4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Per 3-oz. serving: 185 calories; 9 g fat (3 g sat, 4 g mono); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 24 g protein; 0 g fiber; 178 mg sodium; 214 mg potassium.
Nutrition Bonus: Selenium (40% daily value), Zinc (30% dv).
Exchanges: 3 lean meat
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- Entertaining, formal
- Ease of Preparation
- Type of Dish
- Main dish, meat
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- Preparation/ Technique