Preparation:

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
Source:
Submitted by: Recipe Group Member
Date:

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