Beef Tenderloin With Chermoula

• 1 (1 1/2 lb) beef tenderloin
• None None Chermoula
• 2 tbsp olive oil
• 1/4 cup coarsely chopped fresh flat-leaf parsley leaves
• 2 tbsp coarsely chopped fresh cilantro leaves
• 2 tsp finely grated lemon zest
• 1 tbsp lemon juice
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• None None lemon wedges, to serve (optional)

1. Preheat oven to 400u0b0F.
2. Truss beef with butcher's twine at 3/4 inch intervals to keep its shape.
3. For the chermoula, combine remaining ingredients in a large bowl. Add beef and turn to coat.
4. Place beef on an oiled wire rack set inside of a baking dish. Roast for 30 mins, or until cooked to your liking. Cover and let rest for 10 mins. Remove twine and slice.
5. Serve beef tenderloin with lemon wedges, if desired.

beef tenderloin, chermoula, olive oil, parsley, cilantro, lemon zest, lemon juice, sweet paprika, ground cumin, ground coriander, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/36752 (may not work)