Herb And Garlic Crusted Beef Fillet

• 8 tablespoons olive oil
• 2 kg piece beef tenderloin, trimmed (thick end)
• 6 garlic cloves, minced
• 2 1/2 tablespoons minced fresh thyme
• 2 1/2 tablespoons minced fresh rosemary
• 6 tablespoons Dijon mustard

1. Preheat oven to 375u0b0F
2. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper.
3. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes.
4. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl.
5. Coat top and sides of beef pieces with mustard, then with herb mixture.
6. Roast until meat thermometer inserted into center of beef registers 125u0b0F for medium-rare, about 45 minutes. I like mine more cooked than that and cooked it for approximately 75 minutes.
7. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary.

olive oil, beef tenderloin, garlic, thyme, rosemary, mustard

Taken from www.food.com/recipe/herb-and-garlic-crusted-beef-fillet-220373 (may not work)