Rosemary Beef Tenderloin
Roasting beef tenderloin for Christmas dinner is simple. Just brush the meat with a Dijon mustard mix and pop it in the oven. Make it even more elegant by tucking in slices of garlic and herb goat cheese.
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Rosemary Beef Tenderloin
Directions
- Preheat oven to 425 degrees F. In a small bowl combine mustard, oil, 1 tablespoon rosemary, garlic, salt, and pepper. Spread mixture over the beef tenderloin or pork loin. Place roast on a rack in a shallow roasting pan.
- Place roast in oven. For medium-rare doneness, roast the beef, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F on an instant-read thermometer. Cover with foil; let stand 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. (For medium doneness, roast, uncovered, for 45 to 50 minutes or until meat reaches 150 degrees F. Cover and let stand as directed above.)
- Cut roast into 8 slices about 1 to 1-1/2 inch apart, cutting to, but not through, bottom of the meat. Tuck a slice of goat cheese into each cut (or spoon 1 tablespoon cream cheese into each cut). Sprinkle with additional rosemary. To serve, slice through the meat between each cheese portion. Serve roast with figs, steamed beets, and steamed baby artichokes.. Makes 8 servings.
From the Test Kitchen
Test Kitchen Tip:
Order a center-cut tenderloin from the butcher or meat counter ahead of time. The center cut holds its shape best during roasting.
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To prepare Pork Roast: Preheat oven to 325 degrees F. Spread roast with Dijon Spread. Roast for 1-1/4 to 1-3/4 hours or until thermometer registers 150 degrees F. Cover with foil; let stand for 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. Serve goat cheese with roast.
Nutrition Facts (Rosemary Beef Tenderloin)
- Per serving:
- 275 kcal ,
- 14 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 101 mg chol. ,
- 440 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 35 g pro.
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Reviews (4)
tenebrae_tec1
471 Days Ago
This is the most amazing dinner. It has been our go to recipe for Christmas dinner for years. So simple, it frees me up to take care of other things. We serve it with blue cheese instead of the recommended goat cheese. This is to die for! The first time I made it, my husband told me that it was better than any restaurant in town.
Jennifer Jenkins
1290 Days Ago
Loved the pork tenderloin! It's now my go-to company recipe. Served with
garlic mashed potato [baked 2x] and salad greens, you can't go wrong.
garlic mashed potato [baked 2x] and salad greens, you can't go wrong.
Cindy Neuhaus
1734 Days Ago
Meant to do 2 stars, OK, but I won't make it again. I used beef tenderloin. Guests & hubby thought it was good, the combo of the beef & chèvre just didn't do anything for me. And for the price of beef tenderloin & since we eat it so infrequently, might as well stick with Tyler Florence's ultimate beef tenderloin--I know that will knock everyone's socks off.