1 (2 pound) beef tenderloin roast
¼ cup snipped fresh parsley
2 tablespoons Dijon mustard, plus 2 teaspoons, divided
1 tablespoon snipped fresh rosemary
2 teaspoons snipped fresh thyme
1 teaspoon olive oil or cooking oil
½ teaspoon coarsely ground black pepper, plus more to taste
2 cloves garlic, minced
½ cup light sour cream
Coarsely ground black pepper
Preheat the oven to 325 degrees F. Remove the fat from the meat.
Combine garlic, pepper, oil, thyme, rosemary, 2 tbsp. mustard
and parsley together; massage on the sides and top of the meat.
Put the meat on a rack set on a shallow roasting pan. Put an
ovenproof meat thermometer in the middle of the roast. Roast for
30-45 minutes until a thermometer read 135 degrees F; tent with
foil then let it sit for 15 minutes. The temperature of the meat will
rise 10 degrees F as it rests.
In the meantime, combine the remaining 2 tsp. mustard and sour
cream together. Slice the beef thinly then serve with sauce. Add
more pepper if desired.
Nutrition Information :
Calories: 215 calories;
Total Carbohydrate: 2
Total Fat: 11
Saturated Fat: 4