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Classic beef tenderloin covered with herbs and served with sour cream mustard sauce. See note for other ideas of how to serve any leftover meat. Courtesy of BHG.
- 1⁄4 cup fresh parsley, finely diced, stems removed
- 2 tablespoons Dijon mustard
- 1 tablespoon rosemary, finely diced, stems removed
- 2 teaspoons thyme, finely diced, stems removed
- 2 garlic cloves, minced
- 1 teaspoon extra virgin olive oil
- 1⁄2 teaspoon black pepper
- 2 lbs beef tenderloin, trimmed
- 1⁄2 cup light sour cream
- 2 teaspoons Dijon mustard
- Preheat oven to 325°F.
- In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
- Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
- Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
- Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
- While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
- Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
- NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.
I wish I could give this more than five stars! Made exactly as stated and cooked for 30 minutes. All the flavours compliment each other beautifully. Tomorrow I'm going to thinly slice the leftovers for a lunch sandwich with the sour cream mustard sauce. Yum!!! Thanks Hopkins82! Made for PAC Spring 2008.