Herb, Garlic, and Mustard-Crusted Fillet of Beef

By eliorakiah

To make a sauce for the beef, deglaze the pan with red wine and reduce it.


Calories: 154 (43% from fat), Fat: 7.4g (sat 2.6g), Protein: 19.8g, Carbohydrate: 1.4g, Fiber: 0.3g, Cholesterol: 57mg, Iron: 2.8mg, Sodium: 404mg, Calcium: 23mg

Ingredients

• 1 (2-pound) beef tenderloin, trimmed
• Cooking spray
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons Dijon mustard
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 3 garlic cloves, minced

Preparation

Step 1

Preheat oven to 400°.

Place beef on broiler pan coated with cooking spray, and sprinkle with salt and pepper. Spread the mustard evenly over beef. Combine remaining ingredients; pat evenly over beef.

Insert a meat thermometer into thickest portion of beef. Bake at 400° for 40 minutes or until thermometer registers 145° (medium-rare) or desired degree of doneness.

Transfer the beef to a cutting board. Cover loosely with foil, and let stand 10 minutes before slicing.