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Bistro Beef Loin

Bistro Beef Loin
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WebMD Recipe from

Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven. Trim off any visible silver skin, the translucent, tough membrane lying along the outside curve of the tenderloin.

Prep: 25 minutes | Total Time: 1 hour 10 minutes
  • 1 3-pound
    beef tenderloin, trimmed of fat
  • 2 tablespoons
    extra-virgin olive oil
  • 1 teaspoon
    kosher salt
  • 1/2 teaspoon
    freshly ground pepper
  • 2/3 cups
    mixed fresh herbs such as chives, parsley, chervil, tarragon, thyme
  • 2 tablespoons
    dijon mustard
  1. Preheat oven to 400 degrees F.
  2. Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
  3. Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
  4. Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.


Nutritional Information

Makes: 12 servings
  • Calories185
  • Fat9 g
    • Saturated fat3 g
  • Cholesterol67 mg
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein24 g
  • Sodium178 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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