This impressive looking tenderloin is ideal for entertaining: all the prep can be done in advance.
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