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Ingredients
- Beef:
- 2 lb beef tenderloin, cleaned & trimmed
- 2 tbsp olive oil
- Salt to taste
- 1/4 cup grainy mustard
- 1/4 cup flat-leaf parsley, finely chopped
- Roasted Garlic & Thyme Butter:
- 2 heads garlic
- 10 sprigs of thyme, plus 1 tsp, finely chopped
- 2 tbsp olive oil
- 1/2 cup salted butter, at room temperature
- Freshly ground black pepper, to taste
Details
Servings 4
Preparation
Step 1
Beef:
Preheat oven to 400F.
Brush tenderloin with 1 tbsp oil and season generously with salt.
In a large skillet, heat remaining 1 tbsp oil over medium-high. Sear beef on all sides until well browned, about 4 minutes per side.
Set beef aside until cool enough to handle.
In a small bowl, stir together mustard and parsley. Place roasting rack in pan and place beef on top. Pat the mustard mixture all over the tenderloin. Roast in oven to desired done-ness, about 25 minutes for medium-rare, 135F. Tent with foil and let rest for 10 minutes before slicing.
In a small saucepan, melt desired amount of Roasted Garlic & Thyme Butter over low heat and pour over beef before serving.
Roasted Garlic & Thyme Butter:
Preaheat oven to 350F.
Slice the tops off the whole heads of garlic to expose just the tips of the cloves, place on a large sheet of foil with thyme sprigs and drizzle with olive oil. Wrap completely and bake in middle of oven for 1 1/4 hours. Once roasted, open package and let cool. Remove all the garlic from its skin.
Place garlic in food processor with butter, finely chopped thyme and black pepper. Pulse until combined and smooth.
Place butter in refrigerator until ready to use. Makes 1 cup. It will keep in refrigerator for 2 weeks and can be used on vegetables or other meats (can also be frozen).
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