Dijon Beef Tenderloin Recipes

BEEF TENDERLOIN WITH HERB-DIJON CRUST

Steps:

• Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
• Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
• Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.

DIJON BEEF TENDERLOIN

Steps:

• Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks.

DIJON AND AVOCADO RUBBED BEEF TENDERLOIN ROAST

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with a sheet of aluminum foil.
• Preheat a large skillet over high heat. Pour in the oil, and heat until smoking. Sear the tenderloin roast in the hot oil until browned on all sides, about 5 minutes. Remove to the roasting pan when done. While the roast is searing, place the garlic, mustard, avocado, and steak seasoning into a blender or food processor. Blend until smooth. Coat the seared roast all over with the avocado mixture.
• Roast in preheated oven until the tenderloin has reached your desired degree of doneness, about 40 minutes for medium.

BEEF TENDERLOIN WITH DIJON-CREAM SAUCE

Steps:

• Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
• Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
• Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
• For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.

MUSTARD-ROASTED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 1 hour.
• Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.

BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD

Steps:

• Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
• Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
• Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

BEEF TENDERLOIN DIJON

Steps:

• Tie beef tenderloin roast with heavy string at 2" intervals. Combine 1 tsp salt and 1/2 tsp pepper; rub on the surface of roast to season.
• Heat oil in Dutch oven over medium high heat. Add roast and garlic; cook until evenly browned, about 6 minutes. Remove roast from pan; pour off drippings.
• Add water, broth, bay leaf, thyme and cloves; bring to a boil.
• Add roast; reduce heat to medium-low. Cover and simmer about 20 minutes. Check temperature with instant-read thermometer; temperature should register 130 degrees for rare. Do not overcook.
• Remove roast to serving platter. Cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving. Roast will continue to rise about 10 degrees in temperature to 140 degrees for rare.
• While roast is finishing on platter, strain cooking liquid; reserve 2 cups.
• Remove Dutch oven from heat; add cornstarch and Dijon mustard, mixing to form a thick paste. Gradually add reserved cooking liquid, stirring constantly.
• Place Dutch oven over Medium heat; add remaining 1/2 tsp salt and 1/4 tsp pepper. Cook until slightly thickened, about 7 minutes.
• Remove strings from roast. Carve into thin slices. Serve with sauce and steamed vegetable, if desired.
• Note: A beef tenderloin roast will yield four 3-oz cooked servings per pound.

DIJON SIRLOIN TIPS

Steps:

• In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms until tender, about 3 minutes. Add garlic; cook 1 minute longer. Pour mushroom mixture and drippings over meat. Cover and bake at 325° for 1 hour or until beef is tender., In the same skillet, combine the broth, vinegar and soy sauce; bring to a boil. Boil for 2 minutes; set aside. Combine the mustard cornstarch and cream; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain juices from baking dish into broth mixture. Cook over medium heat until thickened and bubbly, stirring constantly. Add beef mixture. Serve with noodles. Garnish with parsley if desired.