BEEF TENDERLOIN RECIPES: Dijon Beef Tenderloin Recipe

Dijon Beef Tenderloin Recipe



Dijon Beef Tenderloin Recipe

Elegant, tangy, and utterly melt-in-your-mouth — a Dijon-crusted beef tenderloin that’s perfect for dinner parties or holiday feasts.

Why this works

  • Bright Dijon cuts through the rich beef for balance

  • Quick sear + oven roast gives a perfect crust and tender center

  • Versatile: crust, sauce, or both depending on your mood

⏱️ Time & Yield

  • Active time: 20–30 minutes

  • Total time: 45–60 minutes (including roasting + resting)

  • Serves: 6–8 (2–3 lb / 900 g–1.3 kg tenderloin)

🛒 Ingredients

For the beef

  • 2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed (whole or center-cut roast)

  • 2 tbsp olive oil

  • 1½ tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 tsp garlic powder

For the Dijon crust

  • 3 tbsp Dijon mustard (use smooth or a mix of smooth + whole grain)

  • 2 tbsp whole-grain mustard (optional — texture & pop)

  • 3 tbsp unsalted butter, melted (or mayo for ease)

  • 2 garlic cloves, minced

  • 2 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)

  • ½ cup panko breadcrumbs (optional — for a light golden crust)

  • Zest of ½ lemon (optional — lifts the mustard)

For an optional Dijon cream sauce

  • 1 tbsp butter

  • 1 small shallot, minced

  • ½ cup dry white wine or chicken/beef stock

  • 1 cup heavy cream

  • 1–2 tbsp Dijon mustard (to taste)

  • Salt & pepper to taste

🔥 Method

1. Bring to room temperature & preheat

Remove tenderloin from the fridge 30–45 minutes before cooking. Preheat oven to 425°F (220°C).

2. Season & sear

Pat beef dry. Rub with olive oil, garlic powder, salt, and pepper. Heat an oven-safe skillet (cast iron ideal) over high heat. Sear the tenderloin on all sides until deeply browned — about 2–3 minutes per side. Remove skillet from heat.

3. Make the Dijon crust

In a bowl, combine Dijon(s), melted butter, minced garlic, parsley, thyme, lemon zest (if using). If using panko, stir them in last so the paste remains spreadable.

4. Coat the tenderloin

Brush the seared tenderloin evenly with the Dijon mixture. If using panko, press it lightly onto the mustard so it adheres.

5. Roast to doneness

Return skillet to the oven. Roast until internal temperature with an instant-read thermometer reaches your target:

  • 125°F (52°C) — Rare

  • 135°F (57°C) — Medium-rare (recommended)
    Check at ~12–18 minutes depending on thickness. Remove from oven when 5°F (≈3°C) below target (carryover will finish it).

6. Rest

Tent loosely with foil and rest 10–15 minutes. Slice into medallions and serve.

🧂 Dijon Cream Sauce (optional, quick)

  1. In a small saucepan, melt butter over medium heat; sauté shallot until translucent.

  2. Add wine or stock; reduce by half.

  3. Stir in cream and simmer until slightly thickened (3–5 min).

  4. Whisk in 1–2 tbsp Dijon mustard; season to taste. Serve alongside sliced tenderloin.

🍽️ Serving suggestions

  • Creamy mashed potatoes, parmesan polenta, or buttered egg noodles

  • Roasted asparagus, garlic green beans, or glazed baby carrots

  • Garnish with extra parsley and a light drizzle of good olive oil

  • Wine: Pinot Noir, Merlot, or a fruit-forward Cabernet Sauvignon

💡 Pro tips

  • Use an instant-read thermometer — it’s the single best tool for perfect results.

  • Let the beef warm slightly before cooking so it cooks evenly.

  • If you prefer a deeper crust, broil for 1–2 minutes after roasting — watch closely.

  • For make-ahead: assemble and chill the Dijon crust on the meat (unbaked) up to 24 hours; roast before serving.

  • Short on time? Skip the panko and just use a Dijon-butter rub — still delicious.

Variations

  • Bacon-wrapped: wrap tenderloin in prosciutto or bacon before searing for extra richness.

  • Herb mustard: add chopped tarragon or rosemary to Dijon mix for an aromatic twist.

  • Horseradish kick: mix 1 tsp prepared horseradish into the Dijon for extra heat.

OTHER RECIPES


Beef Tenderloin Recipe Ingredients

* 2 teaspoons soy sauce
* 2 pound beef tenderloin
* 1 teaspoon freshly ground black pepper
* 1 tablespoon extra virgin olive oil
* 1 medium garlic clove minced
* 3 medium shallots minced
* 1/3 cup dry red wine
* 1-1/2 tablespoons Dijon mustard
* 1 cup beef broth
* 1/4 cup heavy cream
* 2 tablespoons unsalted butter

Beef Tenderloin Recipe Instructions

1. Rub soy sauce all over beef and let marinate for 30 minutes.
2. Season with pepper.
3. Preheat oven to 450.
4. In a large heavy oven-proof skillet heat oil over high heat.
5. Add beef and cook until well browned on all sides, about 6 minutes.
6. Transfer pan to the oven and roast tenderloin for 20 minutes turning once until internal temperature reaches 120.
7. Transfer meat to a cutting board then cover loosely with foil and let rest for 10 minutes.
8. Pour off any fat from the skillet.
9. Add garlic and shallots and cook over low heat stirring, until lightly browned about 2 minutes.
10. Pour in the wine and increase the heat to high then simmer for 1 minute.
11. Stir in mustard, broth and cream then bring to a boil.
12. Reduce heat to moderate and simmer until sauce has reduced to 1 cup.
13. Reduce heat to low and stir in the butter until incorporated.
14. Using a sharp knife cut meat into 12 slices.
15. Arrange meat on plates or a platter then spoon the mustard sauce on top and serve hot....enjoy the beef tenderloin !
beef-tenderloin-with-pizzaiola-sauce

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