This tenderloin roast recipe uses a mustard & herb crusting technique traditionally used on lamb racks. The resulting roast has a crispy, golden brown crust like Beef Wellington, but is lighter and lets the flavor of the grass-fed beef really shine.

Wine Pairing: Zinfandel or Cabernet Sauvignon

Ingredients Servings: 4-6

  • 2lbs of Grass-Fed Beef Tenderloin
  • 3 Rosemary Sprigs
  • 2 Brioche Buns
  • Dijon Mustard
  • Salt & Pepper
  • Olive Oil
  • High Heat Oil for Searing (canola, grapeseed, peanut, etc)


Rinse the tenderloin with water & pat it dry. Leave it out on the counter so it can come to room temperature (three hours or so depending on ambient heat).
Preheat your oven to 350 degrees.
Tear the brioche into large chunks. Put the chunks on a baking sheet and roast them in the oven until they’ve crisped up.
Remove the brioche from the oven and increase the oven’s temperature to 450 degrees.
Use a food processor to break the toasted brioche down into breadcrumbs.
Season the tenderloin with salt & pepper. Get a large, oven-safe, oiled pan very hot and add the tenderloin. Add two of the rosemary sprigs. Sear the tenderloin, turning as necessary, until it has developed a brown crust on each side.
Place the tenderloin, still in the pan, in the oven. Roast it, turning periodically, until it reaches an internal temperature of 105 degrees.
Remove the tenderloin from the oven and spread a thin layer of Dijon mustard on the top and sides (don’t coat the bottom).
Press the breadcrumbs into the mustard coating. Drizzle a little olive oil over the top and place the remaining rosemary sprig on top. Return the roast to the oven.
Roast the tenderloin for an additional ten minutes, then start periodically checking the internal temperature. Remove the roast from the oven when it’s just a few degrees shy of your desired internal temperature (it will continue to cook slightly during the rest). Discard the rosemary.
Move the tenderloin from the pan to a clean plate and cover it loosely with foil. Let it rest for fifteen minutes before carving.
Serve with the sides and the sauce of your choice (if desired). We recommend hollandaise or a red wine reduction.