Beef Tenderloin
- 8 tablespoons olive oil
- Either 2 (2 1/4-2 3/4 lb) beef tenderloin or a 5-6 lb. piece (thick end) trimmed
- 6 minced garlic cloves
- 2 1/2 tbs. minced fresh thyme
- 2 1/2 tbs. minced fresh rosemary
- 6 tablespoons Dijon mustard
- Preheat to 375.
- Rub 1 tbs. olive oil over beef and sprinkle with salt and pepper.
- Heat 1-2 large nonstick skillets over high heat. Brown pieces of beef on all sides about 5 minutes.
- Place beef in large roasting pan.
- Mix 6 tbs. oil, garlic, 2 tbs. thyme and 2 tbs. rosemary in small bowl.
- Coat top and sides of beef with mustard then with herb mixture.
- Roast until meat thermometer registers 125 for medium rare about 45 minutes. Let stand for 10 minutes. Cut into 1/2" slices. Sprinkle with remaining 1/2 tbs. thyme and rosemary.
olive oil, either, garlic, thyme, fresh rosemary, mustard
Taken from www.epicurious.com/recipes/member/views/beef-tenderloin-51583701 (may not work)