Elegant Beef Tenderloin with Herb-Dijon Crust

 

1/4

cup chopped fresh parsley

1/4

cup chopped fresh basil leaves

1/4

cup chopped fresh thyme leaves

1/4

cup chopped fresh oregano leaves

3

cloves garlic, finely chopped

2

lb beef tenderloin, trimmed

3/4

teaspoon salt

1/4

teaspoon freshly ground black pepper

3

tablespoons Dijon mustard

• 1 Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
• 2 Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• 3 Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
• 4 Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.