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Herbed Beef Tenderloin
Source: dLife

Fresh parsley, rosemary, thyme and Dijon-style mustard make a flavorful herb rub for this fork-tender roast beef.

Prep Time: 5 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 232.4
Total Carbs 2.2 g
Dietary Fiber 0.2 g
Sugars 0.0 g
Total Fat 11.6 g
Saturated Fat 4.8 g
Unsaturated Fat 0.4 g
Potassium 32.4 mg
Protein 27.6 g
Sodium 188.7 mg
Dietary Exchanges
1 Fat , 4 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  filet mignon, lean
0 1/4 cup  chopped parsley
2 tbsp  dijon mustard
1 tbsp  fresh rosemary
2 tsp  fresh thyme
1 each  olive oil cooking spray
0 1/2 tsp  black pepper
2 each  medium garlic cloves
0 1/2 cup  reduced fat sour cream
2 tsp  dijon mustard
  1. Trim fat from meat. In small bowl stir together parsley, the 2 tablespoons mustard, the rosemary, thyme, oil, pepper, and garlic. Rub over top and sides of meat.
  2. Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat.
  3. Roast in a 325 degrees F oven for 30 to 45 minutes or until meat thermometer registers 135 degrees F.
  4. Cover with foil and let stand 15 minutes. The temperature of meat after standing should be 145 degrees F.
  5. Meanwhile, for sauce, stir together sour cream and the 2 teaspoons mustard.
  6. Thinly slice meat. Serve with sauce. If desired, sprinkle with additional black pepper.

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