Grill the beef tenderloin first, and then coat it in the mustard and herb mixture for bright, fresh flavors. Serve the tenderloin with grilled polenta and a simple salad.

Mark Scarbrough
Recipe by Cooking Light June 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
10 servings (serving size: 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

  • 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.

Chef's Notes

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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Nutrition Facts

191 calories; calories from fat 44%; fat 9.4g; saturated fat 3.7g; mono fat 3.9g; poly fat 0.4g; protein 23.4g; carbohydrates 1.4g; fiber 0.2g; cholesterol 71mg; iron 1.7mg; sodium 393mg; calcium 23mg.