Herb-Crusted Beef Tenderloin

Roasts are always nice when you’re entertaining.  It’s one of those recipes you put in the oven and let it do it’s own thing.  The added herbs add some nice flavors.


3lbs. Beef Tenderloin
1 tsp Salt
½ tsp Pepper
¼ cup Dijon Mustard
2 tbsp Seed Mustard
¼ cup fresh Basil, chopped
¼ cup fresh Parsley, chopped
2 tbsp fresh Thyme, chopped


Pre-heat oven to 400°F.

Place a line baking sheet with foil and spray with cooking spray.

Place tenderloin on sheet and sprinkle with salt and pepper.  Spread Dijon and seed mustard over top and sides of beef.   Combine the basil, parsley and thyme in a small bowl.  Paste evenly over the beef.

Bake for 45 minutes for medium-rare.  Remove from the oven and let stand for 10 minutes before slicing.  You can use the juices to make a gravy, or purchase a Club House 4-Peppercorn gravy mix.

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