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Prep 15min
Total1hr15min
Servings8
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Ingredients
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
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Steps
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.
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For medium doneness, bake 45 to 50 minutes or until thermometer reads at least 150°F. Cover; let stand 15 minutes or until thermometer reads 160°F.
Do some taste-testing of various brands of Dijon mustard. Not only do they vary in color, from bright yellow to brownish yellow, but their flavors vary as well.
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