Sunday, December 07, 2008

Beef Tenderloin with mustard herb crust

I made this last night for a dinner party. It's from Emeril Lagasse, and was easy and delicious. I bought a 5 pound tenderloin which, when trimmed, weighed 3 1/2 pounds. Make sure you get the butcher to tie it for you. I had six for dinner, and this was more than enough. I served it with a sour cream sauce, 3 cheese scalloped potatoes and green beans amandine. Debbie made a banana cake with chocolate icing for dessert--fabulous!

8 servings
• 3 tablespoons vegetable oil
• Salt
• Freshly ground black pepper
• 1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 pounds)
• 1/2 cup Creole mustard, or other spicy whole-grained mustard
• 8 cloves garlic, finely minced or pressed
• 1 bunch fresh rosemary, finely chopped
• 1 bunch fresh thyme, finely chopped
Preheat the oven to 425 degrees F.
In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary.
Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.
Note: Meat may also be served at room temperature, and in this case should not be sliced until just before serving.

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