Excellent. You don't have to sear it if you are using the 'convection roast' cycle of your oven. If you are making the filet for buffet sandwiches, cut it into four pieces - cut in two crosswise, then split each half lengthwise. Tie each piece to maintain shape, roast for only a few minutes, and let cool before slicing thinly.
Super easy recipe and very tasty. Works equally well with a small tenderloin, too. I skipped the tying part and it worked just fine.
perfection! Really easy and delicious!
Garnish the platter with Rosemary sprigs and sprinkle with chopped flat leaf parsley.
Wow, incredibly easy and delicious on my first try!
Easy to follow instructions and an excellent recipe made my first attempt at tenderloin a success!!
We have been roasting our beef tenderloin this way ever since this issue came out. In fact we have given up barbecuing the tenderloin because, done this way, it is always perfect. To accompany the roast we make a cognac mustard sauce. Always have rave reviews.
This tenderloin was loved by everyone!
Perfect - This roast has become a Christamas Tradition. I always get raves.
The only thing I have changed, is that instead of pan searing, I fire up the gas grill and use it to get the sear before roasting. Great results - and it frees up burner space and removes one pan from the clean up.
This recipe is fantastic--very easy to assemble, the mustard crust is not overwhelming and easy to make complementary sides. Searing is key to a good tenderloin.