Grass-Fed Beef Tenderloin Roast

Sarah MickeyAll Recipes, Beef Recipes, Favorite Roasting Recipes, Mustard Recipes, Roast Recipes, Tenderloin Recipes Leave a Comment


Makes 4-6 Servings
Full Bodied Red Wine, such as Cabernet Sauvignon or Zinfandel

Beef tenderloins are incredibly tender, easy to roast, and delicious with sauces. This recipe adapts a mustard-crusting technique often used with lamb racks to create a roast that has a golden brown color and a crispy crust evoking Beef Wellington without all the rich puff pastry. You can make this recipe with either grass-fed beef tenderloin or Kobe beef tenderloin.

Semolina Crusted Potatoes and broiled asparagus make excellent side dishes for this beef tenderloin roast. A variety of sauces will work. If you really want to impress someone, we suggest making White Truffle Blender Hollandaise. The luxurious result is a meal fit for royalty.

  • 2 lb portion of Beef Tenderloin
  • 2 brioche buns
  • 3 sprigs Fresh Rosemary
  • Smooth Dijon mustard
  • Kosher Salt
  • Black Pepper



Rinse the tenderloin & pat it dry with paper towels.

Let sit out on the counter for three hours, uncovered.

Preheat your oven to 350°F.

Tear up the brioche buns into croutons. Roast in the oven on a baking sheet until crispy.

Put the croutons in a food processor and process them into coarse crumbs.

Preheat your oven to 450 degrees.

Rub the tenderloin with salt & pepper.

Get a pan hot with oil. Add the tenderloin and the rosemary sprigs. Sear the tenderloin on all sides until it develops a brown crust.

Once it’s seared on all sides, move the tenderloin (in the pan) to the oven and check its temperature with a meat thermometer in about five minutes to get a sense of how much longer it must cook. Continue to roast, checking the temperature and turning the roast periodically.

Once the roast reaches an internal temperature of about 105°F, remove it from the oven. Spread Dijon mustard on each side except the bottom.

Pat the brioche crumbs onto the mustard & drizzle some olive oil over the top. Top with the last rosemary sprig.

Return the tenderloin to the oven and start checking it in about ten minutes. For a rare roast, remove the meat from the oven once the internal temperature has reached 118˚. As it rests, carry-over cooking will raise the temperature to rare. For more well-done meat, aim for a few degrees below these target temperatures:

Medium Rare – 130°-135°
Medium – 140°-145°
Medium Well – 150°-155°
Well Done – 160° and above


Rest the roast for 15 minutes, loosely tented with foil.

Serve with your choice of sides and a sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *