Notes: Up to 4 hours ahead, prepare meat to roast.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.

    Advertisement
  • Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.

  • Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.

  • Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.

  • Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.

Nutrition Facts

241 calories; calories from fat 52%; protein 26g; fat 14g; saturated fat 5.9g; carbohydrates 0.6g; fiber 0.1g; sodium 177mg; cholesterol 86mg.