Eosinophilic Esophagitis Friendly Roasted Beef Tenderloin
Total time1 hr 35 min
Prep time20 min
Cook time35 min
4.8(28)
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Learn more →Ingredients
6 servings
- 2 ½ lb center-cut beef tenderloin roast, trimmed and tied
- 3 tbsp garlic-infused oil, divided
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp dijon mustard
For the jus
- 1 cup beef broth
- 1 tsp cornstarch
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Remove the tenderloin from the refrigerator 30 minutes before cooking to take the chill off. Pat it thoroughly dry with paper towels — a dry surface is essential for a good sear.
- 2
Preheat the oven to 425°F (220°C). In a small bowl, stir together 2 tablespoons of the garlic-infused oil, the Dijon mustard, rosemary, thyme, salt, and pepper. Rub this mixture evenly over the entire surface of the tenderloin.
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