Herb Crusted Beef Petite Tender
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Herb Crusted Beef Petite Tender
- Prep Time: 5
- Cook Time: 30
- Total Time: 35
- Serving: 4
Petite Tender can be cooked whole like a small tenderloin roast or cut cross-wise into filet-style steaks.
Ingredients
1 tbsp (15 mL) chopped fresh parsley
1 tsp (5 mL) dried thyme
1 tsp (5 mL) paprika
2 cloves garlic, minced
1 Petite Shoulder Tender Beef Oven Roast (approx 500 g)
Kosher salt and coarse pepper
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) Dijon mustard
Directions
Combine parsley, thyme, paprika and garlic in small bowl; set aside.
Rub beef all over with salt and pepper. Heat oil over medium-high heat in heavy skillet; add beef and cook, turning, until golden brown all over.
Brush roast all over with Dijon mustard. Coat all over with reserved herb mixture, pressing mixture. Place pan with roast in preheated 350°F (180°C) oven for 15 to 20 minutes for medium-rare doneness or until digital instant-read thermometer inserted into thickest part of beef reads 145°F(63°C).
- Category: Oven
- Method: Meals for 1 or 2, Meals in 60 Minutes
