Herb Crusted Beef Petite Tender

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Petite Tender can be cooked whole like a small tenderloin roast or cut cross-wise into filet-style steaks.

 

Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
 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
1

Combine parsley, thyme, paprika and garlic in small bowl; set aside.

2

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.

3

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).

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

1

Combine parsley, thyme, paprika and garlic in small bowl; set aside.

2

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.

3

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).

Herb Crusted Beef Petite Tender
IngredientsDirections