Elegant Beef Tenderloin with Herb-Dijon Crust

Get ready for the oohs and aahs when you put this spectacular roast (with super-easy herb crust) on the table. MORE + LESS -

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

cloves garlic, finely chopped

lb beef tenderloin, trimmed

3/4

teaspoon salt

1/4

teaspoon freshly ground black pepper

tablespoons Dijon mustard

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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.

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.