| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
- Kosher salt and freshly cracked black pepper
- 10 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 1/2 cups beef broth
- 1 tablespoon fresh Italian parsley, chopped
Instructions
- Preheat the oven to 475 degrees F.
- Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
- Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
- Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
- Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 542 |
| Total Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 40 g |
| Cholesterol | 164 mg |
| Sodium | 605 mg |
Reviews
So good and super easy for a first timer. I had a bigger piece of meat so doubled the rub recipe and rubbed it on until it seemed like enough. It was a perfect Christmas dinner entree! Ate it with roasted potatoes and carrots and some lemony Brussels sprouts.
I tried this recipe on Christmas Day, and I will never make a beef tenderloin any other way. Huge hit!