From The EASY Way to Organic Cooking
Whole Roasted Tenderloin with Mustard and Thyme
Serves 6-8 · main course · 7 ingredients
Small incisions cut along the grain with a paring knife before the marinade goes on, so the mustard, garlic, thyme and lemon get pressed into the meat rather than sitting on the surface.
450F until a crust forms, then down to 350F to finish. Pull it at 120 to 125F for medium and rest it covered for ten minutes — the carry-over does the rest. Serves 6 to 8.
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Ingredients
What you need
- 3 lbs. beef tenderloin, silver skin removed
- 3 tbsp. Dijon mustard
- 4 garlic cloves, minced
- 1 tbsp. fresh lemon juice
- 2 tbsp. fresh thyme, chopped
- ½ cup olive oil
- Sea salt and freshly ground black pepper
Serves 6-8.
Method
How to make it
Preheat the oven to 450°F. Make small incisions along the grain all over the tenderloin using a paring knife, then place on a sheet pan. Prepare the marinade by whisking together the mustard, garlic, lemon juice, thyme and salt and pepper. Whisk in the oil in a slow stream until emulsified.
Check for seasoning and coat the tenderloin with the marinade, pressing some into the incisions. Cover with plastic wrap and let sit for an hour. Remove the plastic wrap and roast in the oven until a browned crust appears, about 15-20 min., then lower the heat to 350°F and continue roasting for another 10-15 min. For medium doneness, pull the tenderloin out when the internal temperature in the thickest part reaches 120°F -125°F.
When removed from the oven, cover with foil and let rest for 10 min so the carry-over cooking finishes and the juices are reintroduced to the meat. Slice and serve.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 222 pages, first published 2013.
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