HERB-CRUSTED BEEF TENDERLOIN
(from Cuisine Magazine, November/December 2000)
serves six

Work Time:15 Minutes
Cook Time: 40 Minutes For the Tenderloin

2 lb. beef tenderloin, center cut, with silverskin, chain and tips removed
2 Tablespoons Dijon mustard

1/2 cup bread crumbs
1 cup fresh parsley leaves
2 Tablespoon black peppercorns, crushed
4 cloves garlic
2 teaspoon lemon zest (1 lemon)
2 teaspoon fresh thyme leaves
2 teaspoon fresh rosemary leaves
1 teaspoon kosher salt
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Preheat oven to 450°F.
To trim off the silverskin, cut a flap under one end. Hold end of membrane taut as you slide knife underneath it to cut it away. Coat the tenderloin with Dijon mustard using a pastry brush. Don't forget the ends. This mustard layer will help the herb crust stick to the roast.

Peppercorns won't break up in food processor so crush them before processing. Then process bread crumbs, parsley, crushed peppercorns, garlic, lemon zest, thyme, rosemary and salt in a food processor until finely chopped. Spread the herb mixture in a layer on a sheet of parchment or waxed paper. Lay the tenderloin on the herbs and roll to coat. Pat extra on the ends. Coat roasting rack with nonstick spray to keep herb crust from sticking. Place meat on the rack in a shallow roasting pan. Roast for 40 minutes.

The meat is medium-rare when it reaches 130°F. Let rest 10-15 minutes under aluminum foil tent.

Prepare and serve Tenderloin with:
6 French bread rounds, brushed with a little olive oil and toasted
1 1/2 cups Cabernet Sauce
Pomegranate Seeds

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