Provencal Beef Tenderloin

• 1 (3 lb) beef tenderloin, trimmed
• 3/4 cup fresh parsley, minced
• 3 tablespoons fresh rosemary, minced
• 3 tablespoons Dijon mustard
• 6 -8 garlic cloves, minced
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh thyme, minced
• 1 tablespoon olive oil
• fresh ground pepper

1. Place tenderloin on a sheet of plastic wrap.
2. Combine the parsley, rosemary, mustard, garlic, organo, thyme, oil and pepper in a small bowl and blend together into a paste.
3. Rub the meat with the paste and wrap it in the plastic and refrigerate 1 hour to blend the flavors.
4. Preheat oven to 425 degrees F.
5. Spray a baking dish or shallow roasting pan with cooking oil. Remove meat from the plastic wrap and place in the pan or dish.
6. Roast until the meat reaches an internal temperature of 130 degrees for rare, about 30-40 minutes. Let meat stand for 10 minutes before slicing.

beef tenderloin, fresh parsley, fresh rosemary, mustard, garlic, fresh oregano, fresh thyme, olive oil, fresh ground pepper

Taken from www.food.com/recipe/provencal-beef-tenderloin-207787 (may not work)