Creole Mustard and Garlic Crusted Beef Tenderloin
1 beef tenderloin, 5 to 6 pounds, trimmed
salt and pepper
-Mustard-Herb Garlic Mixture:
6 medium cloves garlic
1/3 cup Creole mustard, or use a grainy mustard
1 teaspoon balsamic vinegar
2 tablespoons loose fresh thyme leaves (1 1/2 teaspoons dry)
2 tablespoons loose fresh rosemary (1 teaspoon dry)
1 tablespoon fresh chopped chives
1 to 2 tablespoons olive oil
Trim beef tenderloin, discarding fat and the silver skin, if any. If desired, cut into 2 portions and combine loose pieces and tuck narrow
ends under to make 2 smaller roasts fairly equal in size. You can tuck the long end under to make a single even-thickness roast, if desired.
Tie at 2-inch intervals. Heat oven to 375°.
In a large nonstick skillet over high heat, sear the tenderloin roasts on all sides, carefully turning. Place the roasts in a large nonstick
roasting pan. Mince the garlic and place in a small bowl. Add the mustard, balsamic
vinegar, and chives. If using fresh herbs, mince finely; add minced or dried herbs to the mustard mixture. Rub the mustard mixture over both roasts, covering the top and sides.
Roast until a meat thermometer registers 125° for rare. Remove and let the roast rest for about 10 to 15 minutes, loosely covered with foil.