2 Tbl fresh parsley, chopped
2 Tbl fresh rosemary, chopped
2 Tbl fresh thyme, chopped
4 garlic cloves, mashed
2 tsp fresh cracked black pepper
2 Tbl Dijon mustard
1/2 cup seasoned breadcrumbs
1/4 cup Worcestershire sauce
1/2cup water
1 shallot, minced
1/2 cup light olive oil
3 lb beef tenderloin, trimmed of fat
Salt and pepper to taste
~Preheat oven to 525
~Place oven rack in the third position, counting up from bottom
~In a medium-sized mixing bowl, combine parsley, rosemary and thyme. Add garlic, cracked black pepper, Dijon mustard, breadcrumbs, Worcestershire sauce and water. Stir to make a thick paste
~Spread paste over tenderloin
~Tuck thinner end of tenderloin underneath so that it will cook evenly. Salt and pepper to taste
~Place tenderloin on roasting rack in roasting pan
~Place in oven and reduce temperature to 375
~Bake for 45 minutes or until instant-read thermometer reads 135-140 for medium, and so on
~Remove and let sit for 10 – 15 minutes before carving
~Slice very thinly against the grain
