Herb and Garlic Crusted Beef Tenderloin

We dusted off a tried and true recipe for dinner Saturday night:

Herb and Garlic Crusted Beef Tenderloin

- 1 beef tenderloin

- Olive oil

- 6 cloves garlic, minced

- 2 ½ tablespoons minced fresh rosemary

- 2 ½ tablespoons minced fresh thyme

- Salt and pepper to taste

- Dijon mustard

Preheat the oven to 375F.  Mix 6 tablespoons of olive oil together with the garlic, rosemary and thyme in a small bowl and set aside.  Rub a tablespoon of olive oil over the tenderloin, then sprinkle on salt and pepper to taste.  Heat a large non-stick skillet over high heat, add a tablespoon of olive oil to the pan, then cook the tenderloin on all sides for about 5 minutes.  Remove the beef from the skillet and place it into an iron frying pan.  Coat the top of the tenderloin with Dijon mustard, and then pat the garlic and herb mixture onto the beer.  Roast the meat until its internal temperature is 125F.  Immediately remove the tenderloin from the oven and place it on a platter.  Cover loosely with foil and let the beef rest for 10 minutes. 

Cut the tenderloin into ½ inch thick slices and serve.