Best 5 Herb Crusted Beef With Dijon Cream Sauce Recipes

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Are you a food enthusiast in search of an opulent and tantalizing culinary experience? Look no further than the exquisite recipe for Herb Crusted Beef with Dijon Cream Sauce. This gourmet dish combines the robust flavors of herbs and the rich, velvety texture of a creamy sauce to create a symphony of taste that will leave your palate singing. Prepare to embark on a culinary journey that celebrates the harmony of flavors, textures, and colors.

Let's cook with our recipes!

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM



Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

Steps:

  • Special Equipment: food processor
  • Preheat oven to 350 degrees F.
  • Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
  • Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
  • Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
  • Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
  • Horseradish Cream:
  • In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
  • Yield: 1/2 cup

COFFEE-CRUSTED BEEF TENDERLOIN WITH DIJON CREAM



Coffee-Crusted Beef Tenderloin with Dijon Cream image

Add robust flavor to beef tenderloin by sprinkling it with a coffee and ground black pepper rub. Thin slices of beef pair well with a creamy mustard sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h

Yield 24

Number Of Ingredients 11

2 teaspoons instant coffee granules
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 lb beef tenderloin (center cut)
1 tablespoon vegetable oil
1 tablespoon Dijon mustard
1/2 cup mayonnaise or salad dressing
1/2 teaspoon salt
4 large leaf lettuce leaves, torn into 24 small pieces
2 whole-grain French dinner rolls, cut into 24 (1/4-inch) slices
24 small thyme sprigs

Steps:

  • Heat oven to 450°F. In small bowl, mix coffee granules, pepper and 1/4 teaspoon salt. Sprinkle evenly over all sides of beef.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 3 minutes. Turn beef; cook 2 to 3 minutes longer or until very dark brown. Place beef in 9-inch square pan (or deep-dish pie pan). Insert ovenproof meat thermometer so tip is in center of beef.
  • Bake 25 to 30 minutes or until thermometer reads 140°F. Remove from oven. Let stand 5 minutes. Wrap in foil; refrigerate until cold, at least 4 hours or overnight.
  • Meanwhile, in small bowl, mix mustard, mayonnaise and 1/2 teaspoon salt. Cover; refrigerate Dijon cream until serving time.
  • To serve, cut beef into 12 thin slices; cut each slice in half. Place 1 lettuce piece on each bread slice; top each with beef slice and heaping teaspoon Dijon cream. Garnish with parsley sprigs.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 150 mg, Sugar 0 g, TransFat 0 g

BEEF TENDERLOIN WITH HERB-DIJON CRUST



Beef Tenderloin with Herb-Dijon Crust image

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

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
2 lb beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard

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

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

HERB CRUSTED BEEF WITH DIJON CREAM SAUCE RECIPE - (4.7/5)



HERB CRUSTED BEEF WITH DIJON CREAM SAUCE Recipe - (4.7/5) image

Provided by Kitchenbee

Number Of Ingredients 9

1 eye of round beef roast (about 4 lbs.)
3 medium shallots, finely chopped
1 tsp finely chopped fresh rosemary
2 tsp, plus 1 tblsp vegetable oil
1 tblsp champagne or white wine vinegar
2 tblsp Dijon mustard
1 cup sour cream
1/2 cup packed fresh basil leaves, finely chopped
1/4 cup packed fresh parsley, finely chopped

Steps:

  • Place beef on large sheet of plastic wrap; sprinkle all over with 1 teaspoon kosher salt, patting to adhere. Wrap tightly; refrigerate overnight. Preheat oven to 250. Remove plastic from beef. Pat beef dry. Place on rack fitted into foil-lined rimmed baking sheet. Roast 2 hours to 2 hours, 30 minutes or until internal temperature reaches 130-135. Meanwhile, in 8 inch skillet on medium heat, cook shallots, rosemary and ¼ teaspoon salt in 2 teaspoons oil 5 minutes or until shallots are golden, stirring often. Remove from heat. Add vinegar, scraping up any browned bits, then stir in mustard. Let mixture cool before stirring into sour cream. Cover and refrigerate. In 12 inch skillet on medium-high, heat remaining oil until hot but not smoking. Pat beef dry. Add to skillet. Cook on all sides just until browned about 6 minutes. Remove from heat. Combine basil and parsley; pat all over beef. Let stand at least 20 minutes before very thinly slicing. Serve with cream sauce.

Tips:

  • For a more flavorful crust, use a variety of herbs, such as thyme, rosemary, and sage.
  • To ensure the beef is cooked evenly, use a meat thermometer to check the internal temperature.
  • If you don't have a meat thermometer, cook the beef until it is no longer pink in the center.
  • Let the beef rest for a few minutes before slicing it, this will help the juices redistribute and make the meat more tender.
  • For a richer sauce, use heavy cream instead of milk.
  • If you don't have Dijon mustard, you can use regular yellow mustard.
  • Serve the beef with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Herb-crusted beef with Dijon cream sauce is a delicious and elegant dish that is perfect for a special occasion. The beef is tender and flavorful, and the sauce is rich and creamy. This dish is sure to impress your guests.

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