Balsamic Dijon-Glazed Beef Tenderloin With Herb Sauce Recipe

This tenderloin roast recipe will leave you with a few pounds of tender, glazed beef slices and probably leftovers, too! If you're serving this for a family of 4, you will probably have leftovers for lunches or even breakfast the next day.

With a preparation time of 15 minutes, you can slide the roast into the oven and have dinner ready in less than one hour.

If possible, opt for grass-fed beef. Grass-fed beef can be more expensive, but budget-friendly, grass-fed cuts are available; joining a meat CSA can reduce the cost, too.

Purchasing grass-fed beef provides a plethora of nutrients that aren't as available in conventionally-raised cows, like conjugated linoleic acid, Omega-3s, and Vitamin K2.

When the roast is finished cooking, allow it to rest for 10-12 minutes. Slice into the thickness you desire and serve with the zesty Herb Sauce. If you have leftovers, place them into a tightly sealed glass container and refrigerate or freeze them for another day.

Balsamic Dijon-Glazed Beef Tenderloin With Herb Sauce Recipe

Serves: 4 Prep: 15 min Cook: 40 min

Ingredients

• 2 - 3 lb. beef tenderloin roast
• 3 tbsp. Dijon mustard
• 3 tbsp. aged balsamic vinegar
• Sea salt and freshly ground black pepper
• Cooking fat

Herb Sauce Ingredients

• ½ cup fresh parsley, minced
• 3 tbsp. fresh basil, minced
• Zest of 1 lemon
• 2 garlic cloves, minced
• ¼ cup extra virgin olive oil
• Sea salt and freshly ground black pepper

Preparation

1. Preheat oven to 475 F.
2. In a small bowl, whisk together the Dijon mustard and balsamic vinegar. Set balsamic sauce aside.
3. Season the tenderloin with sea salt and freshly ground black pepper.
4. Heat oil in a skillet and brown the roast for 1 to 2 minutes per side.
5. Place the roast on a baking/roasting sheet and cover generously with the balsamic sauce.
6. Place in the oven and roast for 25 minutes or until medium-rare.
7. In a small bowl, combine the ingredients for the herb sauce and season to taste.
8. Remove the roast from the oven, cover, and allow to rest for 10 to 12 minutes before serving.
9. Slice the roast and serve with herb sauce.

📖 Recipe

Balsamic Dijon-Glazed Beef Tenderloin With Herb Sauce Recipe

A glazed beef tenderloin roast served with a fresh, zesty herb sauce and ready in less than an hour.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 145 kcal

Ingredients

  

1x2x3x

• 2 – 3 lb. beef tenderloin roast
• 3 tbsp. Dijon mustard
• 3 tbsp. aged balsamic vinegar
• Sea salt and freshly ground black pepper
• Cooking fat
• ½ cup fresh parsley minced
• 3 tbsp. fresh basil minced
• Zest of 1 lemon
• 2 garlic cloves minced
• ¼ cup extra virgin olive oil
• Sea salt and freshly ground black pepper

Instructions

 

• Preheat oven to 475 F.
• In a small bowl, whisk together the Dijon mustard and balsamic vinegar. Set balsamic sauce aside.
  3 tbsp. Dijon mustard, 3 tbsp. aged balsamic vinegar
• Season the tenderloin with sea salt and freshly ground black pepper.
  2 – 3 lb. beef tenderloin roast, Sea salt and freshly ground black pepper
• Heat oil in a skillet and brown the roast for 1 to 2 minutes per side.
  Cooking fat
• Place the roast on a baking/roasting sheet and cover generously with the balsamic sauce.
• Place in the oven and roast for 25 minutes or until medium-rare.
• In a small bowl, combine the ingredients for the herb sauce and season to taste.
  ½ cup fresh parsley, 3 tbsp. fresh basil, Zest of 1 lemon, 2 garlic cloves, ¼ cup extra virgin olive oil, Sea salt and freshly ground black pepper
• Remove the roast from the oven, cover, and allow to rest for 10 to 12 minutes before serving.
• Slice the roast and serve with herb sauce.

Nutrition

Calories: 145kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 0.3mgSodium: 130mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 1225IUVitamin C: 12mgCalcium: 43mgIron: 1mg

Keyword balsamic, Beef, dijon, herb sauce, tenderloin

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