Beef Tenderloin with Mustard and Herbs

Grill the meat first, and then coat it in the mustard and herb mixture for bright, fresh flavors. Spread the chopped fresh herbs on a sheet of plastic wrap so you can evenly coat the beef with minimal mess. Serve the tenderloin with grilled polenta and a simple salad.

Yield: 10 servings (serving size: 3 ounces)

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

1. Prepare grill.

2. 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.

3. 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.

Nutritional Information

Calories:

191 (44% from fat)

Fat:

9.4g (sat 3.7g,mono 3.9g,poly 0.4g)

Protein:

23.4g

Carbohydrate:

1.4g

Fiber:

0.2g

Cholesterol:

71mg

Iron:

1.7mg

Sodium:

393mg

Calcium:

23mg