Herb and Garlic Crusted Beef Fillet

Herb and Garlic Crusted Beef Fillet

Makes 10 servings


  • 8 tbsp olive oil
  • 2 pieces of 2 lb beef tenderloin, trimmed (thick end)
  • 6 garlic cloves, minced
  • 2 ½ tbsp minced fresh thyme
  • 2 ½ tbsp minced fresh rosemary
  • 6 tbsp Dijon mustard


  1. Preheat oven to 375°F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes.
  2. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture.
  3. Roast until meat thermometer inserted into center of beef registers 125°F for medium-rare, about 45 minutes.
  4. Transfer to platter. Let stand 10 minutes. Cut beef into ½ inch-thick slices. Sprinkle with remaining ½ tablespoon each of thyme and rosemary.