- 1 (2 1/2-pound) beef tenderloin, trimmed
- Cooking spray
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 tablespoons finely chopped fresh rosemary
- 3 tablespoons Dijon mustard
- calories 191
- caloriesfromfat 44 %
- fat 9.4 g
- satfat 3.7 g
- monofat 3.9 g
- polyfat 0.4 g
- protein 23.4 g
- carbohydrate 1.4 g
- fiber 0.2 g
- cholesterol 71 mg
- iron 1.7 mg
- sodium 393 mg
- calcium 23 mg
How to Make It
Lightly coat beef with cooking spray; sprinkle evenly with salt and pepper. Place beef on grill rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a thermometer registers 145° or until desired degree of doneness, turning to brown on all sides. Let beef stand 10 minutes.
Sprinkle parsley, thyme, and rosemary in an even layer on an 18 x 15–inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Slice beef.
Spread the chopped fresh herbs on a sheet of plastic wrap so you can evenly coat the beef with minimal mess.
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