Best 3 Dijon Beef Tenderloin Recipes
Welcome to the world of culinary delights, where flavors dance and taste buds come alive! In this article, we embark on a journey to discover the art of creating a tantalizing dish that will leave your taste buds in awe - "Dijon Beef Tenderloin." Get ready to unravel the secrets of this delectable dish, as we delve into the world of prime cuts, aromatic herbs, and the magic of Dijon mustard. Let your taste buds prepare for a symphony of flavors that will make every bite an unforgettable experience.
Let's cook with our recipes!
BEEF TENDERLOIN WITH HERB-DIJON CRUST
Get ready for the oohs and aahs when you put this spectacular roast (with super-easy herb crust) on the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. 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. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
- Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.
Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 45 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
DIJON BEEF TENDERLOIN
I like having an ace recipe up my sleeve, and this tenderloin with Dijon is my go-to for birthdays, buffets and holidays. -Donna Lindecamp, Morganton, NC
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks.
Nutrition Facts : Calories 317 calories, Fat 21g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 626mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
DIJON AND AVOCADO RUBBED BEEF TENDERLOIN ROAST
This is a delicious way to prepare your beef tenderloin roast. The tastes come together perfectly.
Provided by chef.kyle
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with a sheet of aluminum foil.
- Preheat a large skillet over high heat. Pour in the oil, and heat until smoking. Sear the tenderloin roast in the hot oil until browned on all sides, about 5 minutes. Remove to the roasting pan when done. While the roast is searing, place the garlic, mustard, avocado, and steak seasoning into a blender or food processor. Blend until smooth. Coat the seared roast all over with the avocado mixture.
- Roast in preheated oven until the tenderloin has reached your desired degree of doneness, about 40 minutes for medium.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 8.4 g, Cholesterol 120.6 mg, Fat 40.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 14.6 g, Sodium 1965.6 mg, Sugar 0.2 g
Tips:
- For the best results, choose a tenderloin that is at least 1 1/2 inches thick. This will ensure that the steak cooks evenly and remains juicy.
- To make sure the steak is cooked to your desired doneness, use a meat thermometer. Insert the thermometer into the thickest part of the steak, away from any bones or fat. The steak is rare at 125°F, medium-rare at 135°F, medium at 145°F, and well-done at 160°F.
- Let the steak rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
- Dijon mustard is a key ingredient in this recipe. It adds a tangy, savory flavor to the steak. If you don't have Dijon mustard, you can substitute another type of mustard, such as yellow or brown mustard.
- Fresh herbs, such as thyme and rosemary, add a delicious flavor to the steak. If you don't have fresh herbs, you can substitute dried herbs. However, fresh herbs will give the steak a more vibrant flavor.
Conclusion:
This Dijon beef tenderloin is a delicious and elegant dish that is perfect for a special occasion. The tenderloin is cooked to perfection and the Dijon mustard sauce is rich and flavorful. This dish is sure to impress your guests.
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