Best 7 Herb Crusted Beef With Dijon Cream Sauce Recipes

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Indulge in the tantalizing flavors and aromas of Herb-Crusted Beef with Dijon Cream Sauce, a dish that will delight your taste buds and impress your dinner guests. This culinary masterpiece combines succulent beef tenderloin, coated in a savory herb crust, and nestled atop a creamy and tangy Dijon cream sauce. The beef is cooked to perfection, ensuring a tender and juicy texture that melts in your mouth. The herb crust adds a symphony of flavors, with aromatic herbs like thyme, rosemary, and parsley complementing the richness of the beef. The Dijon cream sauce, made with Dijon mustard, heavy cream, and white wine, creates a velvety and flavorful accompaniment that elevates the dish to new heights. This recipe also includes a delightful Roasted Garlic and Herb Butter, perfect for basting the beef as it cooks, adding an extra layer of richness and depth of flavor.

Let's cook with our recipes!

HERB-CRUSTED BEEF TENDERLOIN



Herb-Crusted Beef Tenderloin image

Provided by Emily Nabors Hall

Time 2h30m

Number Of Ingredients 10

1 (4-lb.) beef tenderloin, trimmed and tied
¼ cup Dijon mustard
2 tablespoons mayonnaise
1 cup dry breadcrumbs
2 tablespoons finely chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 ½ teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil

Steps:

  • Line a baking sheet with aluminum foil; set an ovenproof wire rack inside baking sheet. Pat beef dry. Place on wire rack; let stand at room temperature 1 hour.
  • Preheat oven to 375ºF. Stir together mustard and mayonnaise in a small bowl. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a medium bowl; stir in oil. Brush mustard mixture evenly all over beef. Carefully press breadcrumb mixture all over beef to fully coat.
  • Bake in preheated oven until a thermometer inserted into thickest portion of beef registers 120ºF, 45 to 50 minutes. Remove from oven; rest 30 minutes. (The beef will continue to cook as it rests.) Cut beef into ¾ to 1-inch-thick slices, and serve.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM



Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

Steps:

  • Special Equipment: food processor
  • Preheat oven to 350 degrees F.
  • Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
  • Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
  • Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
  • Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
  • Horseradish Cream:
  • In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
  • Yield: 1/2 cup

HERB CRUSTED BEEF WITH DIJON CREAM SAUCE RECIPE - (4.7/5)



HERB CRUSTED BEEF WITH DIJON CREAM SAUCE Recipe - (4.7/5) image

Provided by Kitchenbee

Number Of Ingredients 9

1 eye of round beef roast (about 4 lbs.)
3 medium shallots, finely chopped
1 tsp finely chopped fresh rosemary
2 tsp, plus 1 tblsp vegetable oil
1 tblsp champagne or white wine vinegar
2 tblsp Dijon mustard
1 cup sour cream
1/2 cup packed fresh basil leaves, finely chopped
1/4 cup packed fresh parsley, finely chopped

Steps:

  • Place beef on large sheet of plastic wrap; sprinkle all over with 1 teaspoon kosher salt, patting to adhere. Wrap tightly; refrigerate overnight. Preheat oven to 250. Remove plastic from beef. Pat beef dry. Place on rack fitted into foil-lined rimmed baking sheet. Roast 2 hours to 2 hours, 30 minutes or until internal temperature reaches 130-135. Meanwhile, in 8 inch skillet on medium heat, cook shallots, rosemary and ¼ teaspoon salt in 2 teaspoons oil 5 minutes or until shallots are golden, stirring often. Remove from heat. Add vinegar, scraping up any browned bits, then stir in mustard. Let mixture cool before stirring into sour cream. Cover and refrigerate. In 12 inch skillet on medium-high, heat remaining oil until hot but not smoking. Pat beef dry. Add to skillet. Cook on all sides just until browned about 6 minutes. Remove from heat. Combine basil and parsley; pat all over beef. Let stand at least 20 minutes before very thinly slicing. Serve with cream sauce.

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 12 servings.

Number Of Ingredients 15

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

Steps:

  • Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

Make and share this Herb-Crusted Roast Beef recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 1/2-5 lbs boneless rump roast
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 1/3 cups water, divided
2 teaspoons beef bouillon granules
1/4-1/3 cup flour

Steps:

  • Put the roast with the fat side up, in an ungreased roasting pan.
  • Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
  • Pour over and evenly coat the roast.
  • In a bowl, add the next 6 ingredients; mixing well.
  • Rub herb mixture over roast.
  • Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
  • Remove from oven and place roast on a warm serving platter.
  • Let stand for 10-15 minutes.
  • Add 2 cups water and bouillon granules to pan drippings.
  • Bring mixture to a boil.
  • Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
  • Cook until bubbly and thickened, stirring constantly.
  • Slice roast and serve with gravy.

Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43

HERBED ROAST BEEF



Herbed Roast Beef image

A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. -Kerry Sullivan, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 13

2 teaspoons fennel seed, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons each dried basil, marjoram, savory and thyme
2 teaspoons rubbed sage
1-1/2 teaspoons salt
2 bone-in beef rib roasts (4 to 6 pounds each)
2 medium onions, sliced
6 fresh rosemary sprigs
HORSERADISH SAUCE:
1-1/2 cups sour cream
1/4 cup prepared horseradish
3 tablespoons lemon juice
2 tablespoons minced chives

Steps:

  • In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.

Nutrition Facts : Calories 424 calories, Fat 26g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE



Herb and Garlic Roast Tenderloin with Creamy Horseradish Sauce image

Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 55m

Yield 8

Number Of Ingredients 9

4 tablespoons Carapelli Premium 100% Italian Extra Virgin Olive Oil, divided
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 ½ teaspoons coarse sea salt or kosher salt, divided
½ teaspoon freshly ground black pepper
1 (2 pound) center-cut beef tenderloin roast
½ cup sour cream
3 tablespoons prepared horseradish

Steps:

  • Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
  • Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
  • For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
  • Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
  • Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
  • Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g

Tips:

  • For a flavorful crust, use a variety of herbs and spices, such as rosemary, thyme, garlic powder, and onion powder.
  • Sear the beef on all sides before roasting to create a nice crust and seal in the juices.
  • Roast the beef on a wire rack set over a baking sheet to allow the fat to drip away.
  • Use a meat thermometer to ensure that the beef is cooked to your desired doneness.
  • Let the beef rest for 10-15 minutes before slicing to allow the juices to redistribute.
  • Make sure the Dijon cream sauce is hot when you serve it over the beef.
  • Garnish the beef with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Conclusion:

Herb-crusted beef with Dijon cream sauce is a delicious and elegant dish that is perfect for a special occasion. The beef is cooked to perfection and the sauce is rich and flavorful. This dish is sure to impress your guests.

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