beef tenderloin with mustard and herbs

By pdav

Ingredients

• 1 (2 1/2-pound) beef tenderloin, trimmed
• Cooking spray
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup finely chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1 1/2 tablespoons finely chopped fresh rosemary
• 3 tablespoons Dijon mustard

Details

Servings 8

Preparation

Step 1

1. Prepare grill.

2. 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.

3. 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.

Nutritional Information
Calories:191 (44% from fat)
Fat:9.4g (sat 3.7g,mono 3.9g,poly 0.4g)
Protein:23.4g
Carbohydrate:1.4g
Fiber:0.2g
Cholesterol:71mg
Iron:1.7mg
Sodium:393mg
Calcium:23mg
Mark Scarbrough, Cooking Light, JUNE 2008