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Pistachio Crusted Beef Tenderloin

Pistachio Crusted Beef Tenderloin makes a great fall or winter meal. Add a side dish of your favorite potatoes, some roasted root vegetables and a green salad. Top it off with a  dessert such as our Mixed Berry Crumble. I can just smell the rosemary and thyme wafting through the house!  Can’t you?

Pistachio Crusted Beef Tenderloin

Ingredients:

1/4 cup salted, shelled pistachio nuts, chopped

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

2 tablespoons Dijon-style mustard

2 tablespoons whole grain mustard

1 center-cut beef tenderloin roast (about 2 to 3 pounds)

Directions:

1. Heat oven to 425 degrees Fahrenhuit. Combine nuts and herbs in small bowl.

2. In a small bowl, combine the mustards together.  Then spread evenly over all surfaces of the beef

roast.

3. Press nut mixture evenly onto mustard.

4. Place roast in shallow roasting pan. Do not add water or liquid.

5. Roast at 425 degrees for 35 to 40 minutes for medium rare; 45 to 50 minutes if you like your meat medium.

6. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium.