This recipe uses 3-4 pounds center cut beef tenderloin and fresh herbs.
- 3-4 pounds center cut beef tenderloin
- 2 teaspoons Dijon mustard
- 6 fresh basil leaves
- 6 sage leaves
- 1 tablespoon fresh thyme leaves
- 3-6 cloves garlic minced
- fresh ground pepper
- 2 tablespoons butter or margarine at room temperature
Preheat oven to 425 degrees. Trim excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of 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 12- by 17-inch pan. Bake 40 to 50 minutes until a thermometer inserted in center of thickest part registers 130 to 135 degrees for rare. Let rest in a warm place up to 20 minutes. Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.
Photo by Galen Ludwick Harris