Recipes and Cooking Rosemary Beef Tenderloin 4.3 (39) 4 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2006 Print Share Share Tweet Pin Email Photo: James Carriere Prep Time: 15 mins Roast Time: 35 mins Stand Time: 15 mins Total Time: 65 mins Servings: 8 Jump to Nutrition Facts Ingredients 2 tablespoon Dijon-style mustard 1 tablespoon extra-virgin olive oil 1 tablespoon snipped fresh rosemary 3 cloves garlic, minced ¾ teaspoon salt ¼ teaspoon ground black pepper 1 2.5-3 pound center-cut beef tenderloin roast or boneless pork top loin roast* 1 4-6 ounce log garlic and herb goat cheese (chevre), cut crosswise into 8 slices or 1/2 of an 8-oz. tub cream cheese spread with chive and onion Snipped fresh rosemary Garnishes (optional) 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. 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. * 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. Print Nutrition Facts (per serving) 275 Calories 14g Fat 1g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 275 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 101mg 34% Sodium 440mg 19% Total Carbohydrate 1g 0% Protein 35g Vitamin C 0.6mg 3% Calcium 60.6mg 5% Iron 2.7mg 15% Potassium 504mg 11% Folate, total 20.2mcg Vitamin B-12 1.6mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.