Beef Tenderloin With Fresh Herbs

• 1 center-cut beef tenderloin (3 to 4 lb.)
• 2 tablespoons Dijon mustard
• 6 fresh basil leaves (about 4 in.)
• 6 fresh sage leaves (about 3 in.)
• 1 tablespoon fresh thyme leaves
• 3 to 6 cloves garlic, minced
• Fresh-ground pepper
• 2 tablespoons butter or margarine, at room temperature
• Sage,basil, or thyme sprigs
• Salt

1. Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.
2. Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.
3. Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.
4. Bake in a 425u0b0 oven until a thermometer inserted in center of thickest part registers 130u0b0 to 135u0b0 for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.
5. Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.

center, mustard, fresh basil, sage, thyme, garlic, freshground pepper, butter, basil, salt

Taken from www.myrecipes.com/recipe/beef-tenderloin-with-fresh-herbs (may not work)