Beef Tenderloin with Herb-mustard Crust
Get ready for the oohs and aahs when you put this spectacular roast (with super-easy herb crust) on the table. Fresh herbs pairing perfectly with tangy southern mustard sauce makes this mouth-watering roast. An updated version of a classic beef roast, this herby-mustard crusted beef tenderloin comes out perfectly juicy and tender every time.
See hints & tips for roast alternatives
Serves 4-6
Effort: Easy
Prep: 10 mins
Cook: 1hr
Gluten free
Ingredients
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh oregano leaves
3 cloves garlic, finely chopped
1 - 1.2kg beef tenderloin, trimmed
3/4 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp southern mustard sauce - Grunds Gourmet
Instructions
Heat oven to 200c/ 180c fan. 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.
Bake uncovered 35 to 45 minutes or until a thermometer reads at least 60c (for medium-rare doneness). For medium doneness, bake 45 to 50 minutes or until thermometer reads at least 65c. Cover; let stand 15 minutes or until thermometer reads 70c.
Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 62c. (Temperature will continue to rise, and beef will be easier to carve.)
Cut beef into 1/2-inch-thick slices & serve.
Hints & tips
Beef - Tenderloin is used in the recipe but other small beef roasts that would work are standing rib roast, rolled rib beef roast, small rump roast.
Steaks would also suit this herb crust - Boneless rib eye, Scotch fillet, rump etc. Follow the same instructions until the cooking point - reserving some of the sauce for serving. Grill steaks on high to preferred doneness.
Bigger beef roasts - Blade, round, topside or oyster blade roasts can be used by double or tripling the herb & sauce. The cooking times are different - 160c/ 140c fan - 20-25mins per 500g for rare / 25-30 mins per 500g for medium / 30-35 mins per 500g for well done. Cover the roast with foil for most of the roasting time only uncovering for the last 10-15 mins. This will stop the sauce and herbs from burning.
Alternative to beef - Pork tenderloin or pork steaks would work just as well with this recipe.
Serving suggestion - Serve with roast potato & rocket and parmesan salad.
Storage - Will keep in the fridge for up to 3 days. Great cold in a salad for a quick lunch. Not suitable for freezing
