Bistro Beef Tenderloin {Recipe}

Cook Time 45 min
Prep Time 15 min
Yields 12 serv.


  • 3 pounds beef, tenderloin steaks – trimmed of fat
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, Kosher
  • 1/2 teaspoon pepper, black ground
  • 2/3 cup herbs, mixed, fresh – (such as chives, parsley, chervil, tarragon, thyme)
  • 2 tablespoons mustard, Dijon


  • Preheat oven to 400 degrees F.
  • 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.
  • 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.
  • 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 (per serving)

Calories: 185
Sodium: 178mg
Saturated Fat 3g
Total Fat: 9g
Carbs: 1g
Cholesterol: 67mg
Protein: 24g


(Disclosure: This healthy St. Patrick’s Day inspired recipe is courtesy of

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