Herbed Beef Tenderloin With Sour Cream Mustard Sauce
- Reviews 1
Ready In: 55 mins
Serves: 8-10
Yields: 1 slice
Ingredients
- 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
Directions
- 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.
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