Creole Mustard and Garlic Crusted Beef Tenderloin
  • Servings: 8
  • 1 beef tenderloin, 5 to 6 pounds, trimmed
  • salt and pepper
  • -Mustard-Herb Garlic Mixture:
  • 6 medium cloves garlic
  • 1/3 cup Creole mustard, or use a grainy mustard
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons loose fresh thyme leaves (1 1/2 teaspoons dry)
  • 2 tablespoons loose fresh rosemary (1 teaspoon dry)
  • 1 tablespoon fresh chopped chives
  • 1 to 2 tablespoons olive oil
  1. Trim beef tenderloin, discarding fat and the silver skin, if any. If desired, cut into 2 portions and combine loose pieces and tuck narrow
  2. ends under to make 2 smaller roasts fairly equal in size. You can tuck the long end under to make a single even-thickness roast, if desired.
  3. Tie at 2-inch intervals. Heat oven to 375°.
  4. In a large nonstick skillet over high heat, sear the tenderloin roasts on all sides, carefully turning. Place the roasts in a large nonstick
  5. roasting pan. Mince the garlic and place in a small bowl. Add the mustard, balsamic
  6. vinegar, and chives. If using fresh herbs, mince finely; add minced or dried herbs to the mustard mixture. Rub the mustard mixture over both roasts, covering the top and sides.
  7. Roast until a meat thermometer registers 125° for rare. Remove and let the roast rest for about 10 to 15 minutes, loosely covered with foil.