Bistro Beef Tenderloin {Recipe}

INGREDIENTS

• 3 pounds beef, tenderloin steaks – trimmed of fat
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt, Kosher
• 1/2 teaspoon pepper, black ground
• 2/3 cup herbs, mixed, fresh – (such as chives, parsley, chervil, tarragon, thyme)
• 2 tablespoons mustard, Dijon

DIRECTIONS

• Preheat oven to 400 degrees F.
• Tie kitchen string around tenderloin in three places so it doesn’t flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
• Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
• Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.

Nutritional Information (per serving)

(Disclosure: This healthy St. Patrick’s Day inspired recipe is courtesy of RecipeRehab.com.)