We made this using a ribeye. My husband wasn't convinced that putting the herbs on at the end, but he LOVED it. He turned the leftovers into brunch the next day -- tossed briefly with warmed black beans over soft corn tortillas, topped with a fried egg. Fabulous!
Beef Tenderloin with Mustard and Herbs
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- Calories: 191
- Calories from fat: 44%
- Fat: 9.4g
- Saturated fat: 3.7g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 0.4g
- Protein: 23.4g
- Carbohydrate: 1.4g
- Fiber: 0.2g
- Cholesterol: 71mg
- Iron: 1.7mg
- Sodium: 393mg
- Calcium: 23mg
- 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
- 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.
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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