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Herb-Crusted Beef Tenderloin Recipe - Perfect With Alcohol-Free Red Wine!

Herb-Crusted Beef Tenderloin Recipe - Perfect With Alcohol-Free Red Wine!
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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!