Q1: Why is my tenderloin dry or have a thick "grey ring" on the outside?

This is almost always a sign of overcooking. A tenderloin is incredibly lean, so it must be cooked to a precise temperature. Using an instant-read thermometer and letting it rest at room temperature before cooking are the keys to a perfect, edge-to-edge pink result.

Q2: Why pull the roast at 120°F? That seems too low!

This is a crucial, professional step! A large roast will continue to cook from its own residual heat after you take it out of the oven. This "carryover cooking" will continue to raise the internal temperature by 10-15 degrees as it rests, bringing it to a final, perfect medium-rare of 130-135°F.

Q3: Can I make this roast ahead of time?

For the absolute best, juiciest, and most impressive result with a crispy crust, it is highly recommended to roast the tenderloin on the day you plan to serve it. However, you can prepare the herb-breadcrumb mixture and the mustard-mayo "glue" up to 3 days in advance and store them in separate, airtight containers in the refrigerator.

Q4: Do I have to tie it?

Yes, it is highly recommended. Trussing (tying) the roast is the only way to ensure the thin, tapered end cooks as evenly as the thick, center-cut portion. It is the key to a uniform, medium-rare roast from end to end.

Q5: Can I use a different kind of mustard or breadcrumb?

Yes! A spicy brown mustard or a whole-grain mustard would also be delicious. For the crust, panko breadcrumbs are a fantastic substitute that will create an even lighter, crispier texture.

Herb-Crusted Beef Tenderloin (A Foolproof Holiday Showstopper!)

A classic and impressive recipe for an ‘Herb-Crusted Beef Tenderloin,’ a perfect showstopper for a holiday dinner. This dish features a 4-pound beef tenderloin coated in a savory mixture of Dijon mustard and mayonnaise, and then crusted with a flavorful blend of breadcrumbs, fresh rosemary, thyme, and garlic. The roast is cooked to a perfect medium-rare and rested before slicing.

Author: Grace

Ingredients

1 (4-lb.) beef tenderloin, trimmed and tied
¼ cup Dijon mustard
2 tablespoons mayonnaise
1 cup dry breadcrumbs
2 tablespoons finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 ½ teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil

Instructions

Line a baking sheet with aluminum foil and set an ovenproof wire rack inside. Pat the beef dry and place it on the wire rack. Let the beef stand at room temperature for 1 hour.
Preheat the oven to 375ºF.
In a small bowl, stir together the mustard and mayonnaise.
In a medium bowl, combine the breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder. Stir in the olive oil until the crumbs are moistened.
Brush the mustard mixture evenly all over the beef tenderloin.
Carefully press the breadcrumb mixture all over the beef, ensuring it is fully coated.
Bake in the preheated oven for 45 to 50 minutes, or until a meat thermometer inserted into the thickest portion registers 120ºF (for rare).
Remove the roast from the oven and let it rest for 30 minutes. (The internal temperature will continue to rise to 130-135°F for medium-rare as it rests).
Cut the beef into ¾ to 1-inch-thick slices and serve.

Notes

This is a showstopper main course, perfect for a holiday dinner like Christmas.
Letting the roast sit at room temperature for 1 hour before cooking is a crucial step that helps it to cook more evenly.
Resting the roast for a full 30 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.
A meat thermometer is essential for this recipe to ensure the beef is cooked to the perfect temperature (120°F) before resting.

Find it online: https://www.eatswithsoul.com/herb-crusted-beef-tenderloin/