Herb-Crusted Beef Tenderloin with Creamy Mustard Sauce

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Succulent beef tenderloin coated in a fragrant herb crust and served with a velvety mustard cream sauce that enhances the meat's rich flavor. This American-inspired beef recipe (low carb), ready in about 50 minutes, pairs Beef tenderloin, trimmed, Fresh thyme leaves, Fresh rosemary, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Beef tenderloin, trimmed
• 2 tbsp Fresh thyme leaves
• 2 tbsp Fresh rosemary, finely chopped
• 4 Garlic cloves, minced
• 3 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Butter
• 1/4 cup Heavy cream

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat the beef tenderloin dry with paper towels, then rub with 3 tbsp olive oil and season evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: In a small bowl, combine 2 tbsp fresh thyme, 2 tbsp fresh rosemary, 4 minced garlic cloves, and 2 tbsp Dijon mustard. Press this mixture firmly over the entire surface of the beef tenderloin.
3. Step 3: Place the beef on a rack in a roasting pan and roast for 20-25 minutes until the internal temperature reaches 125°F (52°C) for medium-rare.
4. Step 4: While the beef rests, melt 2 tbsp butter in a small saucepan over medium heat. Add 1/4 cup heavy cream and 1 tbsp Dijon mustard, then simmer gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
5. Step 5: Remove the beef from the oven, tent loosely with foil, and let rest for 10 minutes. Slice and serve immediately with the warm mustard cream sauce.