Yield
Makes 8 servings

Notes: Up to 4 hours ahead, prepare meat to roast.

How to Make It

Step 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

Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.

Step 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

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

Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.

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