Roasted Beef Tenderloin

READY IN: 55mins




  • Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silverskin which runs along the surface of the tenderloin.
  • Rub the olive oil all over the beef.
  • In a small bowl mix the oregano, basil, thyme, garlic powder, salt and pepper.
  • Rub the herb mixture all over the meat .
  • In a large frying pan sear the meat on all sides until a nice crust appears.
  • Pre-heat oven to 425 degrees.
  • Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.
  • Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.
  • Meanwhile in a large frying pan melt 2 tablespoons of butter.
  • Sauté the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.
  • In a small bowl mix the cornstarch and water then mix into the mushrooms.
  • Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
  • Blend in the Dijon mustard and tomato paste.