Beef Tenderloin with Mustard and Herbs

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Grill the beef tenderloin first, and then coat it in the mustard and herb mixture for bright, fresh flavors. Serve the tenderloin with grilled polenta and a simple salad.

Yield:

10 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

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

Ingredients

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

Preparation

1. Prepare grill.

2. 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.

3. 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.

Note:

Spread the chopped fresh herbs on a sheet of plastic wrap so you can evenly coat the beef with minimal mess.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mark Scarbrough,

June 2008