- 1 center-cut beef tenderloin (3 to 4 lbs.)
- 2 tablespoons Dijon mustard
- 12 large fresh basil leaves
- 12 fresh sage leaves
- 1 tablespoon fresh thyme leaves
- 6 to 9 garlic cloves, minced
- About 2 tsp. sea salt, divided
- About 1/2 tsp. pepper, divided
- 2 tablespoons olive oil
- Sage, basil, or thyme sprigs
- calories 408
- caloriesfromfat 58 %
- protein 38 g
- fat 26 g
- satfat 9.9 g
- carbohydrate 2.1 g
- fiber 0.2 g
- sodium 728 mg
- cholesterol 129 mg
How to Make It
Bring meat to room temperature, about 1 hour. Cut through meat horizontally (parallel to work surface) to within 1/2 in. of other side. Lay meat open like a book and spread with mustard, then top with basil and sage leaves. Sprinkle with thyme leaves, garlic, 1 tsp. salt, and 1/4 tsp. pepper.
Close up roast and tie with cotton string at 1-in. intervals. Rub all over with oil and sprinkle with 1 tsp. salt and 1/4 tsp. pepper.
Prepare a charcoal or gas grill for indirect medium heat, using a drip pan filled halfway with warm water. Grill beef over indirect-heat area, covered, until an instant-read thermometer inserted into thickest part registers 130° to 135° for rare, 60 to 70 minutes. Transfer beef to a platter and let rest 20 minutes.
Remove string. Top beef with herb sprigs. Slice and add salt and pepper to taste.
Note: Nutritional analysis is per serving.