Thursday, December 25, 2008

Seared Beef Tenderloin with Dijon and Herbs

This recipe was classy, classic, and EASY!! The cooking time was just right on. The ends were medium-well and the middle was medium-rare. I used the best utensil in the kitchen to dress the beef - my hands! I smeared the mustard on and then did the old sprinkle/pat routine to get the herbs to stick. I was a little afraid that the flavor would be too strong, but it was just right! (and whatever you do, use fresh herbs!!)

PS: Don't mind the weird shape of the beef! I think the butcher was drinking when he cut it! :)

Seared Beef Tenderloin
with Dijon and Herbs

An herb-mustard coating is a classic preparation for beef tenderloin. Add one teaspoon chopped fresh tarragon to the herb mixture, if desired. Serve with roasted potatoes and Brussels sprouts for an easy yet special dinner for guests.

Yield: 8 servings
Source: Cooking Light Magazine, November 2008

1 (2-pound) beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons Dijon mustard
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme

1. Preheat oven to 425°.

2. Sprinkle beef with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 2 minutes on each side or until browned.

3. Combine mustard and garlic in a small bowl. Rub mustard mixture evenly over beef. Combine parsley, rosemary, and thyme in a small bowl. Sprinkle beef evenly with parsley mixture. Place beef on a broiler pan coated with cooking spray. Bake at 425° for 26 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.

Calories: 149 (32% from fat), Fat: 5.3g (sat 2g,mono 2.1g,poly 0.2g), Protein: 22.3g, Carbohydrate: 1.4g, Fiber: 0.1g, Cholesterol: 52mg, Iron: 1.5mg, Sodium: 404mg, Calcium: 19mg

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