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.
1 (2 1/2-pound) beef tenderloin, trimmed
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
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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