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

Whole-Wheat Irish Soda Bread {Recipe}

Cook Time 55 min
Prep Time 20 min
Yields 12 serv.



  • 2 cups flour, whole-wheat
  • 2 cups flour, all-purpose – plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cups buttermilk


1.  Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

2.  Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

3.  Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

4.  Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Nutritional Information (per serving)

Calories: 165
Sodium: 347mg
Saturated Fat 0g
Total Fat: 1g
Dietary Fiber: 3g
Carbs: 37g
Cholesterol: 2mg
Protein: 8g


This healthy St. Patrick’s Day inspired recipe and image is courtesy of

(Disclosure: This is not a compensated post.)