This herb-crusted beef tenderloin, boasting a flavourful blend of Dijon mustard, garlic, rosemary, thyme, and parsley, pairs seamlessly with alcohol-free red wine. The dish's robust profile, enhanced by the aromatic herb crust, finds harmony in the rich and complex grape flavours of alcohol-free red wine. The wine's subtle tannins contribute to a balanced textural experience, complementing the beef's richness. The interplay of herbal and earthy notes between the dish and the wine enhances the overall dining experience, creating a satisfying and nuanced flavour combination. Opting for alcohol-free red wine allows for a health-conscious choice, providing the pleasure of wine pairing without the influence of alcohol, resulting in a delightful and well-rounded culinary affair.
-1 whole beef tenderloin (about 4-5 pounds)
-2 tablespoons Dijon mustard
-3 tablespoons olive oil
-3 cloves garlic, minced
-1 tablespoon fresh rosemary, finely chopped
-1 tablespoon fresh thyme, finely chopped
-1 tablespoon fresh parsley, finely chopped
-1 teaspoon dried oregano
-Salt and black pepper to taste
-2 cups breadcrumbs (fresh or panko)
Preheat the Oven:
Preheat your oven to 200°C.
Prepare the Beef:
Trim excess fat from the beef tenderloin and tie it with kitchen twine at 1 to 2-inch intervals to help it maintain its shape during cooking. Season the beef with salt and pepper.
Make the Herb Paste:
In a small bowl, mix Dijon mustard, olive oil, minced garlic, chopped rosemary, thyme, parsley, dried oregano, salt and black pepper. This will be your herb paste.
Coat the Beef:
Rub the herb paste all over the beef tenderloin, ensuring an even coating.
Apply the Breadcrumb Coating:
Sprinkle the breadcrumbs evenly over the herb-coated beef, pressing gently to adhere. The breadcrumbs will create a flavourful and crispy crust during roasting.
Roast in the Oven:
Place the beef tenderloin on a roasting pan or a baking sheet lined with parchment paper.
Roast in the preheated oven for about 25-30 minutes for medium-rare, or until the internal temperature reaches your desired level. Use a meat thermometer for accuracy (about 135°F or 57°C for medium-rare).
Rest and Slice:
Once cooked to your liking, remove the beef from the oven and let it rest for 10-15 minutes. This allows the juices to be redistributed, keeping the meat moist.
Slice and Serve:
Remove the kitchen twine and slice the beef tenderloin into thick slices. Serve it with your favourite side dishes, such as roasted vegetables, mashed potatoes, or a green salad.
Enjoy your delicious herb-crusted beef tenderloin!