Seared Beef Tenderloin with Dijon and Herbs

An herb-mustard coating is a classic preparation for beef tenderloin. Add one teaspoon chopped fresh tarragon to the herb mixture, if desired. Serve with roasted potatoes and Brussels sprouts for an easy yet special dinner for guests.

Yield: 8 servings (serving size: about 3 ounces)

Ingredients

• 1  (2-pound) beef tenderloin, trimmed
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• 3  tablespoons  Dijon mustard
• 1  garlic clove, minced
• 2  tablespoons  chopped fresh parsley
• 1  tablespoon  chopped fresh rosemary
• 1  teaspoon  chopped fresh thyme

Preparation

1. Preheat oven to 425°.

2. Sprinkle beef with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 2 minutes on each side or until browned.

3. Combine mustard and garlic in a small bowl. Rub mustard mixture evenly over beef. Combine parsley, rosemary, and thyme in a small bowl. Sprinkle beef evenly with parsley mixture. Place beef on a broiler pan coated with cooking spray. Bake at 425° for 26 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.

Nutritional Information

Calories:

149 (32% from fat)

Fat:

5.3g (sat 2g,mono 2.1g,poly 0.2g)

Protein:

22.3g

Carbohydrate:

1.4g

Fiber:

0.1g

Cholesterol:

52mg

Iron:

1.5mg

Sodium:

404mg

Calcium:

19mg