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Categories:Viewed: 91 - Published at: 10 years ago
Ingredients
- 3lbs/1.4 kg beef tenderloin
- 1tsp/5ml kosher salt
- 1/2 tsp/ 2ml fresh ground black pepper
- 1/4 cup/60 ml \Dijon mustard
- 2 tbsp/30ml seed mustard
- 1/4 cup/60 ml fresh basil
- 1/4 cup/60 ml fresh parsley
- 2 tbsp/30 ml fresh thyme
Method
- Preheat to 400 (200 C)
- Line a baking sheet with foil and spray with Pam
- Remove all unnecessary sinew etc from tenderloin and tie with roaster string in 4-5 places
- Salt and fresh pepper to taste
- spread Dijon and seed over top and sides
- chop (mince) fresh herbs combined: pat over top of beef.
- Roast 45 minutes or until thermometer registers 145F (200 C). Let stand 10 minutes.Serves 6-8
