Mustardy Beef Tenderloin

By ezunich

Ingredients

• 3 tbsp coarse-grained Dijon- style mustard (country-style)
• 2 tsp. olive oil
• 2 tsp. cracked black peppercorns
• 2 tsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
• 1 tsp. coarse salt
• 2 - to 3-lb. beef tenderloin
• 1/4 cup balsamic vinegar
• 8 cups mixed baby greens
• 1/4 cup fresh tarragon leaves

Details

Servings 6

Preparation

Step 1

1. In a. small bowl stir together 1 tablespoon of the mustard, the olive oil, peppercorns, the 2 teaspoons fresh tarragon, and the salt. Spread mixture over top and sides of the meat. Let stand for 15 minutes at room temperature or refrigerate up to 4 hours.

2.Preheat oven to 425° F. Place meat on rack jn a shallow roasting pan. Roast, uncovered, for 30 to 45 minutes or until meat thermometer registers 140° F for medium-rare. Remove meat from pan; cover with foil and let stand 15 minutes before slicing. (The meat's temperature will rise 5° during standing.)

3. While meat is standing, place roasting pan over low heat on stove top. Add vinegar to pan. Cook, scraping up browned bits from bottom of pan. Stir in remaining 2 tablespoons mustard and juices that have accumulated from standing roast. (If mixture seems thick, stir in 2 to 3 tablespoons water to thin to drizzling consistency.)

4. Toss together greens and remaining tarragon leaves. Line two platters with greens mixture.

5. Drizzle greens with about 3/4 of the pan juices. Slice meat; overlap the slices on second platter. Set on top greens-only platter. Drizzle with remaining pan juices.