BEEF TENDERLOIN WITH HERB CRUST

BEEF TENDERLOIN WITH HERB CRUST

Ingredients:
1 tablespoon olive oil
1 tablespoon Creole seasoning
2 tablespoons Dijon mustard
1 cup freshly chopped herbs (rosemary, thyme, chives, chervil)
½ teaspoon ground black pepper
2 teaspoons chopped garlic
½ teaspoon salt

Directions:
1. Preheat the oven to 400°F. Rub the tenderloin with the oil and Creole seasoning.
2. Heat a large sauté pan over high heat until very hot, about 2 minutes. Sear the meat
until evenly browned on all sides, about 2 minutes per side. Remove from the heat.
3. Line a shallow baking pan with aluminum foil. Place a wire rack in the pan on the
foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the
mustard.
4. Combine the herbs, black pepper, garlic, and salt in a small mixing bowl. Using
your hands, press the herb mixture evenly over the mustard on the top and sides of
the tenderloin.
5. Roast the tenderloin until an instant-read thermometer reads 125 to 145 degrees,
depending on your preference for temperature, about 20 minutes for medium rare
and 30 minutes for medium well.
BRAISED SHORT RIBS OF BEEF WITH POTATOES
PREP TIME: 15 MINUTES | COOK TIME: 3½ HOURS | READY IN: 3 HOURS 45
MINUTES
Luscious beef short ribs with potatoes make a great winter dish. It’s a good way to
use up your fall potatoes, and the long, slow cooking will keep your kitchen warm.
MAKES 4 SERVINGS