Mustard, Herb and Garlic Encrusted Beef Tenderloin

Carolyn and I first prepared this dish for New Years Eve dinner (2001) accompanied by onion mashed potatoes, green beans, and caramelized shallots. It's a simple yet elegant entrée. The fresh herbs, I think, are essential. I doubt that the same flavor would emerge from dried herbs. -JB 1-7-2001.

I can't believe it's been eight years, but I prepared this for our dinner with Paul and Tom this past weekend at Killasonna Lodge. -JB 3-5-09


3 tablespoons olive oil
salt
black pepper
4 1/2 lb. beef tenderloins (fillet mignon), preferably cut from the thick end (ask butcher for "choice" rather than "select"; Black Angus if available)
6 garlic cloves, minced
2-1/2 tablespoons minced fresh thyme
2-1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard

Preheat oven to 375º F.

Mix the garlic, thyme, rosemary and mustard in a small bowl.

Season all sides of the meat with salt and pepper. Place 2-3 tablespoons of oil in an oven-proof skillet (cast iron is best) and brown the meat for five minutes. Generously coat the top of each filet with the mustard and herb mixture. Place in oven and roast for 30-40 minutes (or until meat thermometer inserted into center registers 125º F for medium-rare).