H-Crusted Beef Tenderloin / Bite Me Cookbook

3 lbs. beef tenderloin, center cut
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup Dijon mustard
2 tbsp seed mustard
¼ cup chopped fresh basil
¼ cup chopped fresh flat-leaf parsley
2 tbsp chopped fresh thyme

H-Crusted Beef Tenderloin
(page 186 in Bite Me)

Lisa asked me, "What's with the h?" and I told her that I wanted to show my sensitive side. A certain kind of seasoning leaves people mumbling, unsure whether to say, "Herb," "erb" or cannabis." So now there's no more tension. Just grab the basil, parsley and thyme because you're going to sculpt a crust on a lean, luscious cut of beef. And don't worry. You won't have to wrap it in - how do you say it? Fy-lo? Fee-lo?

1) Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. 2) Place tenderloin on baking sheet and sprinkle with salt and pepper. Spread Dijon and seed mustard over the top and sides of the beef. 3) In a small bowl, combine basil, parsley and thyme and pat evenly over the beef. 4) Bake for 45 minutes for medium-rare, and a meat thermometer registers 145°F. Remove from oven and let stand 10 minutes before slicing.

Serves 8

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