Best Dijon And Avocado Rubbed Beef Tenderloin Roast Recipes

MARINATED BEEF TENDERLOIN

Marinated Beef Tenderloin image

My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine vinegar
4 to 5 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
1 beef tenderloin roast (3-1/2 to 4 pounds)

Steps:

In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

Nutrition Facts :

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

Ingredients

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