Herb-Crusted Beef Tenderloin

• 1 beef tenderloin roast (3 to 3-1/2 pounds)
• 4 tablespoons olive oil, divided
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 6 tablespoons Dijon mustard
• 6 garlic cloves, minced
• 2 tablespoons plus 1-1/2 teaspoons minced fresh thyme, divided
• 2 tablespoons plus 1-1/2 teaspoons minced fresh rosemary, divided

1. Rub tenderloin with 1 tablespoon oil; sprinkle with pepper and salt. In a large skillet, brown beef on all sides. Transfer to a rack in a shallow roasting pan.
2. Combine mustard, garlic, 2 tablespoons thyme, 2 tablespoons rosemary and remaining oil; brush over roast.
3. Bake, uncovered, at 425u0b0 for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand 10 minutes before slicing. Sprinkle with remaining herbs before serving.

tenderloin, olive oil, pepper, salt, mustard, garlic, fresh thyme, fresh rosemary

Taken from www.tasteofhome.com/recipes/herb-crusted-beef-tenderloin/ (may not work)