Nutrition Facts

Serving Size 143 g

(Approx. 12 Servings)

Amount Per Serving

Calories	380	Calories From Fat	250

% Daily Value*

Total Fat 28 g	43%

Saturated Fat 11 g	55%

Trans Fat 0.0 g

Cholesterol 95 mg	32%

Sodium 860 mg	36%

Total Carbohydrate 1 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	27 g

Vitamin A 0%	•	Iron 20%

Vitamin C 0%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Whole Roasted Beef Tenderloin with Dijon Au Jus

Prep Time

12 hours

Cook Time

45 minutes

Total Time

12 h 45 m

Serves

12 People

Ingredients

Recipe makes 12 Servings

4 1/2 Lb whole trimmed "Choice" beef tenderloin

1/4 cup(s) Dijon mustard, plus 2 additional tablespoons, divided use

1 Tbsp kosher salt

1 Tbsp cracked black pepper

1 Tsp garlic powder

2 cup(s) H-E-B Select Ingredients Beef Broth

1 cup(s) Bogle Vineyards Cabernet Sauvignon

3 sprigs of fresh thyme

4 garlic cloves, smashed

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Instructions

Remove tenderloin from package and rinse briefly under cold water. Pat dry and lay on a sheet pan. Rub 1/4 cup Dijon mustard evenly over entire surface of tenderloin (mustard helps seasoning stick and imparts flavor). Season filet with salt, pepper, and garlic powder evenly over entire surface.

Cover with plastic wrap and refrigerate overnight or at least 8 - 12 hours.

Preheat oven and grill to 350ºF. Bring tenderloin to room temperature before placing on hot grill. Grill 2 - 3 minutes per side until grill marks are on all sides of tenderloin. Transfer to a sheet pan and roast in oven 20 - 25 minutes or until internal temperature reaches 135ºF. Rest at least 20 minutes before carving.

Meanwhile, combine broth, wine, thyme sprigs, 2 tablespoons Dijon mustard and garlic cloves in a pot. Bring to a simmer and reduce by half, strain liquid of thyme sprigs and garlic cloves.

To serve drizzle Dijon au jus over roast beef as desired.