Beef Tenderloin with Mustard and Herbs

This is an excellent recipe. I have made it 2 times and both times my children had second and thirds! it is very easy and has great flavor. I do agree that it did take longer to cook than suggested, almost double the time. I served it with a broccoli gratin and brown rice. I would also make sure the tenderloin is uniform in shape for even cooking.

Made this over the week-end. It was fantastic! So easy and had all of the ingredients on hand thanks to our herb garden. Had the cold leftovers the next day over a salad. I will definately make this again.

I made this dinner as an early Father's Day meal. You can't go wrong with this cut of meat and it is easy to prepare and has a wonderful flavor. I grilled the meat on a charcoal grill that had a temperature gauge and used a meat thermometer so cooking the meat not over the coals but off to the side cooked the meat perfectly at 400 for 30 minutes. I rubbed the meat with the mustard then pressed herbs into the meat before wrapping it up.

To save some money, I actually used a pork tenderloin instead of beef. It was still very good.

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!