Beef Tenderloin Dijon Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineMethod
SpecialityMain Ingredient

Ingredients

 Beef tenderloin roast2 Pound (1 Whole)
 Salt1 1⁄2 Teaspoon, divided
 Black pepper3⁄4 Teaspoon, divided
 Olive oil2 Tablespoon
 Garlic2 Clove (10 gm), minced
 Water4 Cup (64 tbs)
 Condensed beef broth21 1⁄2 Ounce (2 Cans, 10 3/4 Ounces Each)
 Bay leaf1
 Dried thyme leaves1⁄2 Teaspoon
 Whole cloves2
 Cornstarch1 Tablespoon
 Dijon mustard1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2744 Calories from Fat 1742

% Daily Value*

Total Fat 194 g298.7%

Saturated Fat 69.2 g345.9%

Trans Fat 0 g

Cholesterol 607.5 mg

Sodium 8646.3 mg360.3%

Total Carbohydrates 30 g9.9%

Dietary Fiber 3.3 g13.1%

Sugars 6.3 g

Protein 199 g398.6%

Vitamin A 3.4% Vitamin C 10.2%

Calcium 25.6% Iron 93.1%

*Based on a 2000 Calorie diet

Directions

Tie beef tenderloin roast with heavy string at 2-inch intervals.
Combine 1 teaspoon salt and 1/2 teaspoon pepper; rub on surface of roast.
Heat oil in Dutch oven over medium-high heat.
Add roast and garlic; cook about 6 minutes or until evenly browned.
Remove roast from pan; pour off drippings.
Add water, broth, bay leaf, thyme and cloves to pan; bring to a boil.
Add roast; reduce heat to medium-low.
Cover and simmer about 20 minutes.
Check temperature with instant-read thermometer; temperature should register 130°F for rare.
Do not overcook.
Remove roast to serving platter.
Cover tightly with plastic wrap or foil and allow to stand 10 minutes before carving.
Strain cooking liquid; reserve 2 cups.
Remove Dutch oven from heat; add cornstarch and mustard, mixing to form a thick paste.
Gradually add reserved cooking liquid, stirring constantly.
Place Dutch oven over medium heat; add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook about 7 minutes or until slightly thickened.
Remove strings from roast.
Carve into thin slices.
Serve roast with sauce and steamed vegetables, if desired.
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