Beef Tenderloin With Fresh Herbs

  • 1 center-cut beef tenderloin (3-4 lbs)
  • 2 Tbsp mustard
  • 6 fresh basil leaves
  • 6 fresh sage leaves
  • 1 Tbsp fresh thyme
  • 3-6 cloves garlic, minced
  • fresh ground pepper
  • 2 Tbsp butter, room temperature
  • sage, basil or thyme sprigs
  • salt image placeholder

Trim any excess fat from meat and discard.

Cut through tenderloin lengthwise to within 1/2-inch of the other side.

Lay meat open like a book. Spread meat with mustard. Lay basil and sage leaves on mustard.

Sprinkle with thyme leaves, garlic and pepper. Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure.

Coat surface of beef with butter and sprinkle with more pepper.

Lay roast, cut to the side, on a rack in a 12x17-inch pan.

Bake at 425° F until a thermometer inserted in center of thickest part registers 130 to 135° F for rare, 40 to 50 minutes.

Let rest in a warm place up to 20 minutes.

Transfer meat to a platter. Remove strings. Garnish with herb springs. Slice and add salt and pepper to taste.

Servings: 4
Submitted by: Recipe Group Member