Creole Mustard & Herb Wrapped Beef Tenderloin
Get excited, get very excited...the season premieres of Dexter & Homeland deserve a special meal.
Beef Tenderloin was the first thing to come to mind, and thankfully it was on a crazy sale at the store! I decided to try a new recipe (the previous beef tenderloin recipes are also very yummy)...I just wanted to do something new with the fresh herbs I had.
This turned out really delicious and moist and the mustard gave it just what it needed (although I'm sure it would be good even without that). I think this would also be really good on a pork tenderloin -- maybe I'll try that next :) Do you and your family/friends a favor and make them a beef tenderloin!!!
NOTE: We like ours cooked Medium, so I aimed for 130 and then let it rest.
3 tablespoons vegetable oil
Freshly ground black pepper
1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 pounds)
1/2 cup Creole mustard (I mixed Emeril's Horseradish Mustard with Dijon & Whole Grain)
8 cloves garlic, finely minced or pressed
1 bunch fresh rosemary, finely chopped
1 bunch fresh thyme, finely chopped
Directions: Preheat the oven to 425 degrees F. In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary. Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.