Here’s how to make it: Panko-Crusted Beef Tenderloin Work Time: 5 Minutes / Total Time: 35 Minutes + Resting Time / Servings: 4 ¼ c regular dried bread crumbs or ⅓ c panko 1 tsp ground rosemary 1½ lb tenderloin roast, at room temperature 1 Tbsp Dijon mustard

  1. HEAT oven to 450°F. Coat roasting pan or metal baking pan with cooking spray. Mix bread crumbs and rosemary on a plate.2. SEASON roast with salt and black pepper. Slather with mustard and roll in rosemary crumbs. Put in prepared pan and roast until done to your taste. (For medium-rare, cook to 125°F, 25 to 35 minutes.) Remove to cutting board and let rest at least 15 minutes. The temperature will rise about 10°F during resting.3. CUT into ½" slices and serve warm or at room temperature. NUTRITION (per serving) 286 cal, 38 g pro, 7 g carb, 0.5 g fiber, 10.5 g fat, 4 g sat fat, 231 mg sodium Must-Have Tool:Instant-Read ThermometerTo guarantee a perfectly done roast, use an instant-read thermometer. You can buy one at any hardware store or supermarket for less than $10. Don’t forget that your roast will continue to cook after you take it out of the oven, rising about 10°F in temperature during its 15-minute rest.Rare 120° to 130°FMedium-rare 130° to 140°F Medium 140° to 150°F Well-done 150° to 160°F  MORE: Baked Apples In 4 Simple Steps