Peppery Dijon Parsley Rubbed Tenderloin
Cut: Tenderloin Roast
Preparation Time: 5 Minutes
Cook Time: 15 Minutes |
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Main Ingredients:
3 to 4 pound beef tenderloin roast
1/4 cup chopped fresh parsley
2 tablespoons Dijon-style mustard
1 tablespoon cracked mixed peppercorns or cracked black pepper
2 large cloves garlic, minced
1 teaspoon salt
Directions:
- Heat oven to 425F. Combine parsley, mustard, pepper, garlic and salt in small bowl. Press onto beef roast. Place on a rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part. Do not add water or cover.
- Roast in 425F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145F for medium rare; 160F for medium.) Makes 8-10 servings.
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