Garlic Mustard and Pepper Crusted Beef Tenderloin – Gluten Free
Of all the wonderful things we baked, cooked and consumed over the holidays, I have to say one of my favorites was this beef tenderloin (aka filet mignon).
It’s so easy to make and, once you do, you might wonder why you don’t have it every week. Well, it’s usually crazy expensive. $60 for two pounds is enough to halt you right in your tracks.
However, the holiday season brings sales and grocery stores are not immune. Our local store had beef tenderloin as part of their front page sale item at 50% off the regular price.
One of the best parts about beef tenderloin is that it’s so full of flavor and tender that it doesn’t need a fancy sauce ladened with butter to be delicious.
This is simply crusted in a dry rub and roasted in the oven.
The recipe takes about an hour and a half from start to finish and serves four.
- 3-4 lbs of beef tenderloin
- 1 tsp of sea salt
- 1/4 cup + 2 Tbsp of olive oil
- 1/4 cup of mustard
- 4 cloves of garlic, minced
- 3 tsp of freshly ground black pepper
- Preheat the oven to 450 deg F.
- If it’s a larger cut of beef, cut it in half for easier cooking. Trim and tie the meat with cooking twine (about two inches apart).
- For a better sear, rub the steak with salt on all sides and then place in the freezer for half an hour. Both of these techniques help pull the moisture out of the steak and allow for a better sear.
- Heat 2 Tbsp of oil in a large skillet (not non-stick) over medium/high heat and brown the steak on all sides (about 4 min per side). This will help seal in flavor and juices during cooking.
- Remove from heat and place on cutting board
- Whisk together the rest of the oil, mustard, garlic, pepper and thyme
- Generously rub or brush the mixture on all sides of the beef.
- Place in a roasting rack inside a roasting pan and cook for 25-30 minutes or until the core temperature of the thickest part is 120 degrees. That will give you a medium rare beef tenderloin in the middle with a more well-done end. *Roasting time will vary on the size of meat, your oven and how much it was seared so check at 20 minutes and then 5 minute intervals.
- Remove from oven and cut off/remove the cooking twine.
- Let rest for 10-15 minutes before serving.