Beef Tenderloin with Fresh Herbs
Notes: Up to 4 hours ahead, prepare meat to roast.
How to Make It
Step 1
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.
Step 2
2
Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.
Step 3
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.
Step 4
4
Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.
Step 5
5
Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.
Ingredients
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
Directions
Step 1
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.
Step 2
2
Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.
Step 3
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.
Step 4
4
Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.
Step 5
5
Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.
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