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Creole Mustard and Herb-Wrapped Beef Tenderloin Recipe

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This recipe for Creole Mustard and Herb-Wrapped Beef Tenderloin is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. vegetable oil
1 beef tenderloin, trimmed (3½-4 lbs)
1 T. salt
2 tsp. coarsely ground black pepper
½ c. Creole mustard or other spicy whole-grain mustard (Kathy uses Grey Poupon Hearty, Spicy Brown)
8 garlic cloves, finely minced and pressed
1 bunch of fresh rosemary, finely chopped
1 bunch fresh thyme, finely chopped
Directions:
Directions:
Preheat oven to 425º.
Heat the oil in a large skillet over high heat until almost smoking. Season the beef on all sides with the salt and pepper and transfer to the skillet. Cook until well- browned on all sides, turning with tongs when necessary, 8-10 minutes. Transfer the beef onto a cutting board or platter, and,using a rubber spatula or spoon, rub it all over with the mustard and garlic. Cover the meat with the chopped herbs, using your hands to evenly pat them into the mustard coating. Place the prepared meat into a shallow roasting pan, and cook until a meat thermometer inserted into the thickest part registers 125º for medium-rare. Let rest for 10 minutes.

 

 

 

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