• 10servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 tablespoons olive oil

  2. 2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed

  3. 6 garlic cloves, minced

  4. 2 1/2 tablespoons minced fresh thyme

  5. 2 1/2 tablespoons minced fresh rosemary

  6. 6 tablespoons Dijon mustard

  7. Red and Yellow Pepper Relish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.


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