Beef Tenderloin with Mustard-Thyme Crust and Pan Gravy
42
- Prep Time20 min
- Total Time1 h 55 min
- Makes8 servings
(Photo: Erik Putz)
Tenderloin can be pricey, but its simplicity and tenderness make it unmatched as a holiday centrepiece.
Ingredients
2-kg fillet or 2 1-kg fillets of beef tenderloin, trimmed
2 tbsp Dijon mustard
2 tsp fresh thyme
1 tsp crushed black peppercorns
1 tsp kosher salt
Gravy
3 tbsp all-purpose flour
2 cups low-sodium beef broth
2 tbsp port
1/4 tsp kosher salt
2 tbsp butter
Instructions
PREHEAT oven to 500F. Set a rack in a large roasting pan. Pat meat dry with paper towels and set on rack.
COMBINE Dijon with thyme, peppercorns and 1 tsp salt in a small bowl. Brush mustard mixture over meat.
ROAST in centre of oven for 20 min. Reduce heat to 300F. Continue roasting until a thermometer inserted into the thickest part of the roast reads 125F for medium-rare, 20 to 25 more min. Transfer meat to a cutting board and cover with foil. Remove rack from pan.
SET roasting pan over 2 burners on the stovetop over medium. Sprinkle with flour. Cook, whisking constantly, until flour starts to brown, about 5 min. Whisk in broth, port and 1/4 tsp salt, scraping up brown bits from pan bottom into the sauce. Boil until sauce is thickened, about 10 min. Stir in butter and any meat juices. Remove from heat. Strain before serving with tenderloin slices.
Nutrition (per serving)
Calories 446, Protein 55g, Carbohydrates 3g, Fat 22g, Sodium 617mg.
Excellent source of Vitamin B12.
Get more of our best roast recipes that aren't turkey.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.