Herb Crusted Beef Tenderloin With Rosemary Au Jus Recipes

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HERB-CRUSTED BEEF TENDERLOIN



Herb-Crusted Beef Tenderloin image

We enjoy easy-to-prepare entrees using fresh herbs, and often serve this tenderloin with steamed veggies. This one smells amazing in the kitchen and would be simple to serve guests. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1 beef tenderloin roast (3 to 3-1/2 pounds)
4 tablespoons olive oil, divided
1 teaspoon pepper
1/2 teaspoon salt
6 tablespoons Dijon mustard
6 garlic cloves, minced
2 tablespoons plus 1-1/2 teaspoons minced fresh thyme, divided
2 tablespoons plus 1-1/2 teaspoons minced fresh rosemary, divided

Steps:

  • Rub tenderloin with 1 tablespoon oil; sprinkle with pepper and salt. In a large skillet, brown beef on all sides. Transfer to a rack in a shallow roasting pan., Combine mustard, garlic, 2 tablespoons thyme, 2 tablespoons rosemary and remaining oil; brush over roast., Bake, uncovered, at 425° for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing. Sprinkle with remaining herbs before serving.

Nutrition Facts : Calories 323 calories, Fat 17g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.

HERB RUBBED ROASTED TENDERLOIN OF BEEF



Herb Rubbed Roasted Tenderloin of Beef image

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield about 8 to 10 servings

Number Of Ingredients 7

2 sprigs rosemary
2 sprigs thyme
1/2 bunch chervil
1/4 cup olive oil
51/2 pound beef tenderloin
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • In a griddle or large skillet sear the beef on all sides until brown.
  • Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.

HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH



Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish image

Categories     Beef     Garlic     Herb     Pepper     Roast     Valentine's Day     Low Carb     Wedding     Dinner     Meat     Beef Tenderloin     Bell Pepper     Winter     Anniversary     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

8 tablespoons olive oil
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed
6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard
Red and Yellow Pepper Relish

Steps:

  • 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.

HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Enjoy your dinner with this aromatic beef tenderloin coated with Progresso® bread crumbs and herbs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 10

1 beef tenderloin (2 1/2 to 3 lb), trimmed of fat
5 teaspoons Dijon mustard
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh thyme leaves
1 tablespoon coarse (kosher or sea) salt
1 tablespoon freshly ground pepper
10 cloves garlic, finely chopped
Fresh rosemary sprigs, if desired

Steps:

  • Heat oven to 500°F. Turn small end of beef under about 6 inches. Tie turned-under portion of beef with kitchen string at about 1 1/2-inch intervals. Place beef in shallow roasting pan. Brush with mustard. In small bowl, mix bread crumbs and remaining ingredients. Pat bread crumb mixture onto mustard-coated beef, pressing gently. Insert ovenproof meat thermometer so tip is in thickest part of beef.
  • Bake uncovered 10 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer or until thermometer reads 135°F or150°F. Cover loosely with foil; let stand 20 minutes or until thermometer reads 145°F (medium-rare) or 160°F (medium). Remove string from beef before carving. Garnish with rosemary sprigs.

Nutrition Facts : Calories 267, Carbohydrate 5 g, Fiber 1 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 895 mg

HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Published in Cook's Country magazine, Dec/Jan 2007. A whole beef tenderloin can be an expensive cut of meat but three distinct crusts - the oven-seared meat, the herb paste coating, and the herbed bread-crumb crown - make this roast perfect for special occasions. Begin the recipe 2 hours before you plan to put it in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it in the oven. Serve with Recipe #408760.

Provided by swissms

Categories     Meat

Time 2h40m

Yield 12-16 serving(s)

Number Of Ingredients 14

1 (5 -6 lb) whole beef tenderloin, trimmed and patted dry
1 tablespoon salt
1 tablespoon cracked black pepper
2 teaspoons sugar
2 slices hearty white bread, torn into pieces
2 tablespoons chopped fresh parsley
2 teaspoons thyme
1/2 cup grated parmesan cheese
2 tablespoons olive oil
6 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme, plus
3/4 cup grated parmesan cheese
4 tablespoons olive oil
4 garlic cloves, minced

Steps:

  • Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
  • Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
  • Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
  • Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.
  • Adjust oven rack to upper-middle position and heat oven to 400°F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine.
  • Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
  • Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
  • Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.).
  • Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

Steps:

  • Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
  • Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
  • For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
  • Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
  • Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
  • Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

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