To make a sauce for the beef, deglaze the pan with red wine and reduce it.
1 (2-pound) beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons Dijon mustard
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
3 garlic cloves, minced
How to Make It
Preheat oven to 400°.
Place beef on broiler pan coated with cooking spray, and sprinkle with salt and pepper. Spread the mustard evenly over beef. Combine remaining ingredients; pat evenly over beef.
Insert a meat thermometer into thickest portion of beef. Bake at 400° for 40 minutes or until thermometer registers 145° (medium-rare) or desired degree of doneness.
Transfer the beef to a cutting board. Cover loosely with foil, and let stand 10 minutes before slicing.
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Excellent. Used 2tbs traditional Dijon and 1tbs whole-grain Dijon. Replaced oregano with 1/2tbs rosemary because that's what we had on hand. Used mini-processor to combine the herbs & garlic in a fine chop. Gorgeous on the platter, great if you like assertive flavors. Served with CL's thyme popovers.
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