Chef Qais' Beef Tenderloin with Mustard and Herbs
Beef Tenderloin with Mustard and Herbs
Grill the beef tenderloin first, and then coat it in the mustard and herb mixture for bright, fresh flavors. Serve the tenderloin with grilled polenta and a simple salad.
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
Preparation
Prepare grill.
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.
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.
Note:
Spread the chopped fresh herbs on a sheet of plastic wrap so you can evenly coat the beef with minimal mess.