Herb, Garlic, and Mustard Crusted Filet of Beef

6 cloves garlic, minced

1/2 cup  fresh basil, chopped

1/2 cup fresh parsley, chopped

2 tablespoons fresh thyme, chopped

2 tablespoons fresh oregano, chopped

4 pounds beef tenderloin, trimmed (and tied, as needed)

1 1/2 teaspoon salt

1/2 teaspoon black pepper

1/3 cup Dijon mustard

1. Preheat oven to 425F. Coat a shallow broiler pan with cooking spray and set aside.

2. Combine the garlic, basil, parsley, thyme, and oregano; mix well. Sprinkle the beef with salt and pepper then set on prepared broiler pan. Rub beef with mustard then coat with the herb/garlic mixture.

3. Roast the tenderloin until a meat thermometer inserted into the thickest part of the meat registers 135-145F for medium-rare, about 40 minutes.

4. Transfer beef to a platter or cutting board. Tent beef loosely with foil and let rest 10 minutes before slicing.

Makes 10-12 servings