Beef Tenderloin With Fresh Herbs Recipe

• 1 x center-cut beef tenderloin - (3 to 4 lbs)
• 2 Tbsp. Dijon mustard
• 6 x fresh basil leaves - (abt 4")
• 6 x fresh sage leaves - (abt 3")
• 1 Tbsp. fresh thyme leaves
• 3 x garlic cloves - (to 6) chopped Freshly-grnd black pepper to taste
• 2 Tbsp. butter or possibly margarine room temperature Sage, basil, or possibly thyme sprigs for garnish Salt to taste

1. Trim any excess fat from meat and throw away.
2. Cut through tenderloin lengthwise to within 1/2 inch of other side.
3. Lay meat open like a book.
4. Spread meat with mustard.
5. Lay basil and sage leaves on mustard.
6. Sprinkle with thyme leaves, garlic, and pepper.
7. Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure.
8. Coat surface of beef with butter and sprinkle with more pepper.
9. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.
10. Bake in a 425 degree oven till a thermometer inserted in center of thickest part registers 130 to 135 degrees for rare, 40 to 50 min.
11. Let rest in a hot place up to 20 min.
12. Transfer meat to a platter.
13. Remove strings.
14. Garnish with herb sprigs.
15. Slice and add in salt and pepper to taste.
16. This recipe yields 8 servings.
17. Comments: Up to 4 hrs ahead, prepare meat to roast.

center, mustard, fresh basil, fresh sage, thyme, garlic, butter

Taken from cookeatshare.com/recipes/beef-tenderloin-with-fresh-herbs-82595 (may not work)