Dijon And Avocado Rubbed Beef Tenderloin Roast Recipes

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DIJON AND AVOCADO RUBBED BEEF TENDERLOIN ROAST



Dijon and Avocado Rubbed Beef Tenderloin Roast image

This is a delicious way to prepare your beef tenderloin roast. The tastes come together perfectly.

Provided by chef.kyle

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 8

Number Of Ingredients 6

1 tablespoon olive oil
1 (4 pound) trimmed beef tenderloin
4 cloves garlic
¾ (8 ounce) jar Dijon mustard
1 ripe avocado, peeled and cubed
¼ cup steak seasoning

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with a sheet of aluminum foil.
  • Preheat a large skillet over high heat. Pour in the oil, and heat until smoking. Sear the tenderloin roast in the hot oil until browned on all sides, about 5 minutes. Remove to the roasting pan when done. While the roast is searing, place the garlic, mustard, avocado, and steak seasoning into a blender or food processor. Blend until smooth. Coat the seared roast all over with the avocado mixture.
  • Roast in preheated oven until the tenderloin has reached your desired degree of doneness, about 40 minutes for medium.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 8.4 g, Cholesterol 120.6 mg, Fat 40.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 14.6 g, Sodium 1965.6 mg, Sugar 0.2 g

DIJON AND AVOCADO RUBBED BEEF TENDERLOIN ROAST



Dijon and Avocado Rubbed Beef Tenderloin Roast image

This is a delicious way to prepare your beef tenderloin roast. The tastes come together perfectly.

Provided by chefkyle

Categories     Roasts

Time 1h

Yield 8

Number Of Ingredients 6

1 tablespoon olive oil
1 (4 pound) trimmed beef tenderloin
4 cloves garlic
¾ (8 ounce) jar Dijon mustard
1 ripe avocado, peeled and cubed
¼ cup steak seasoning

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with a sheet of aluminum foil.
  • Preheat a large skillet over high heat. Pour in the oil, and heat until smoking. Sear the tenderloin roast in the hot oil until browned on all sides, about 5 minutes. Remove to the roasting pan when done. While the roast is searing, place the garlic, mustard, avocado, and steak seasoning into a blender or food processor. Blend until smooth. Coat the seared roast all over with the avocado mixture.
  • Roast in preheated oven until the tenderloin has reached your desired degree of doneness, about 40 minutes for medium.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 8.4 g, Cholesterol 120.6 mg, Fat 40.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 14.6 g, Sodium 1965.6 mg, Sugar 0.2 g

BEEF TENDERLOIN WITH HERB-DIJON CRUST



Beef Tenderloin with Herb-Dijon Crust image

Get ready for the oohs and aahs when you put this spectacular roast (with super-easy herb crust) on the table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 9

1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh oregano leaves
3 cloves garlic, finely chopped
2 lb beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard

Steps:

  • Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
  • Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
  • Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
  • Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.

Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 45 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g

BEEF TENDERLOIN WITH DIJON-CREAM SAUCE



Beef Tenderloin With Dijon-Cream Sauce image

This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it!

Provided by jkoch960

Categories     Roast Beef

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
3 tablespoons balsamic vinegar
1 (1 1/2-2 lb) beef tenderloin
1 1/2 tablespoons white peppercorns
1 1/2 tablespoons black peppercorns
3 tablespoons mustard seeds
1 (14 1/2 ounce) can beef broth
1 cup whipping cream
2 tablespoons butter, soften
1 1/2-2 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
coarsely crushed black peppercorns (to garnish)
mustard seeds (to garnish)

Steps:

  • Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
  • Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
  • Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
  • For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.

Nutrition Facts : Calories 581.5, Fat 48.4, SaturatedFat 21.3, Cholesterol 162.7, Sodium 682.5, Carbohydrate 3.4, Fiber 0.9, Sugar 0.5, Protein 32.8

MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN



Mustard-and-Chile-Rubbed Roasted Beef Tenderloin image

For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 2-pound beef tenderloin, trimmed, rinsed and patted dry
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon chipotle chile powder
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 large garlic clove, passed through a garlic press
Kosher salt, to taste

Steps:

  • Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
  • In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.
  • In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
  • Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams

DIJON BEEF TENDERLOIN



Dijon Beef Tenderloin image

I like having an ace recipe up my sleeve, and this tenderloin with Dijon is my go-to for birthdays, buffets and holidays. -Donna Lindecamp, Morganton, NC

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 beef tenderloin steaks (1 inch thick and 4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons butter, divided
1 large onion, halved and thinly sliced
1 cup beef stock
1 tablespoon Dijon mustard

Steps:

  • Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks.

Nutrition Facts : Calories 317 calories, Fat 21g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 626mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

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