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

1. Preheat to 375.
2. Rub 1 tbs. olive oil over beef and sprinkle with salt and pepper.
3. Heat 1-2 large nonstick skillets over high heat. Brown pieces of beef on all sides about 5 minutes.
4. Place beef in large roasting pan.
5. Mix 6 tbs. oil, garlic, 2 tbs. thyme and 2 tbs. rosemary in small bowl.
6. Coat top and sides of beef with mustard then with herb mixture.
7. 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)